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Baked Eggplant with Mozzarella
Plato principal

Baked Eggplant with Mozzarella

1 hPara 2Nutri-Score B€€
de @alenakhmil104 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

2 personas
  • eggplant (large, sliced accordion-style)Frutas y verduras1 pieza
  • olive oilDespensa30 ml
  • garlic (minced)Frutas y verduras3 piezas
  • oregano (dried)Especias2 g
  • paprikaEspecias2 g
  • saltEspecias3 g
  • black pepper (ground)Especias1 g
  • crushed tomatoes in juiceDespensa350 g
  • fresh basil (leaves, plus extra for serving)Frutas y verduras10 g
  • sugarDespensa3 g
  • mozzarella (sliced)Lácteos200 g
  • parmesan (grated)Lácteos30 g

por ración

Nutrición

400kcal

Carbohidratos
23 g
Proteínas
19 g
Grasas
26 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Fuente de horno
  • Bol
  • Pincel de cocina
  • Sartén

paso a paso

Preparación

  1. Prepare the eggplant

    • Slice the eggplant accordion-style, making deep cuts without cutting all the way through.
    Paso 1

  2. Make the seasoning mixture

    • In a small bowl, mix the olive oil, minced garlic, oregano, paprika, salt and pepper.
    Paso 2

  3. Brush the eggplant

    • Brush the eggplant generously with the mixture, getting it into the cuts and all over the surface.
    Paso 3

  4. Bake the eggplant

    • Bake at 200 °C with top-bottom heat and convection.
    Paso 4

  5. Make the tomato sauce

    • Sauté the garlic clove in a pan.
    • Add the crushed tomatoes, fresh basil, oregano, salt, pepper and a pinch of sugar.
    • Simmer until the sauce becomes thick.
    Paso 5

  6. Add the mozzarella

    • Take the eggplant out of the oven and place the mozzarella slices into the cuts.
    • Bake for another 15 minutes.
    Paso 6

  7. Serve

    • Serve the eggplant over the tomato sauce.
    • Finish with grated parmesan and fresh basil.
    Paso 7
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