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Baked Eggplant with Mozzarella
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Baked Eggplant with Mozzarella

1 hServes 2Nutri-Score B€€
from @alenakhmil99 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • eggplant (large, sliced accordion-style)Produce1 piece
  • olive oilPantry30 ml
  • garlic (minced)Produce3 pieces
  • oregano (dried)Spices2 g
  • paprikaSpices2 g
  • saltSpices3 g
  • black pepper (ground)Spices1 g
  • crushed tomatoes in juicePantry350 g
  • fresh basil (leaves, plus extra for serving)Produce10 g
  • sugarPantry3 g
  • mozzarella (sliced)Dairy200 g
  • parmesan (grated)Dairy30 g

per serving

Nutrition

400kcal

Carbs
23 g
Proteins
19 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking dish
  • Mixing bowl
  • Pastry brush
  • Frying pan

step by step

Method

  1. Prepare the eggplant

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

  2. Make the seasoning mixture

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

  3. Brush the eggplant

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

  4. Bake the eggplant

    • Bake at 200 °C with top-bottom heat and convection.
    Step 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.
    Step 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.
    Step 6

  7. Serve

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