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Baked Eggplant with Mozzarella
1 uVoor 2Nutri-Score B€€
B
1 u
1 uBaked Eggplant with Mozzarella
wat je nodig hebt
Ingrediënten
eggplant (large, sliced accordion-style)Groente en fruit1 stuk
olive oilVoorraadkast30 ml
garlic (minced)Groente en fruit3 stukken
oregano (dried)Kruiden en specerijen2 g
paprikaKruiden en specerijen2 g
saltKruiden en specerijen3 g
black pepper (ground)Kruiden en specerijen1 g
crushed tomatoes in juiceVoorraadkast350 g
fresh basil (leaves, plus extra for serving)Groente en fruit10 g
sugarVoorraadkast3 g
mozzarella (sliced)Zuivel200 g
parmesan (grated)Zuivel30 g
per portie
Voedingswaarden
400kcal
- Koolhydraten
- 23 g
- Eiwitten
- 19 g
- Vetten
- 26 g
wat je gebruikt
Keukengerei
Oven
Ovenschaal
Mengkom
Bakkwast
Koekenpan
stap voor stap
Bereiding
- Stap 1
Prepare the eggplant
- Slice the eggplant accordion-style, making deep cuts without cutting all the way through.
- Stap 2
Make the seasoning mixture
- In a small bowl, mix the olive oil, minced garlic, oregano, paprika, salt and pepper.
- Stap 3
Brush the eggplant
- Brush the eggplant generously with the mixture, getting it into the cuts and all over the surface.
- Stap 4
Bake the eggplant
- Bake at 200 °C with top-bottom heat and convection.
- Stap 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.
- Stap 6
Add the mozzarella
- Take the eggplant out of the oven and place the mozzarella slices into the cuts.
- Bake for another 15 minutes.
- Stap 7
Serve
- Serve the eggplant over the tomato sauce.
- Finish with grated parmesan and fresh basil.
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