Baked Eggplant
Baked eggplant, also known as "eggplant parmesan" or "melanzane alla parmigiana" in Italian, is a delicious and hearty dish that features layers of tender eggplant, savory tomato, and creamy cheese. This recipe has been passed down for generations and is loved by many for its simple yet satisfying flavors.
Ingredients
- 1 large eggplant sliced
- ¼ tsp salt
- ¼ tsp pepper
- 2 tbsp olive oil
- ½ tsp oregano leaves dried
- 5 oz cherry tomatoes chopped
- 2 tbsp breadcrumbs
- 4 oz mozzarella cheese
Instructions
- Preheat your oven to 400°F. While it heats, slice the eggplants into half-inch rounds and arrange them on a baking sheet lined with parchment paper or aluminum foil.
- In a bowl, combine olive oil, salt, pepper, and oregano. Brush this mixture on both sides of each eggplant slice until well-coated. Place in the preheated oven for about 15 minutes, or until they turn golden brown.
- Meanwhile, mix chopped cherry tomatoes, mozzarella cheese, and breadcrumbs in a separate bowl.
- Once the eggplants are done, remove them from the oven and top each slice with the tomato and cheese mixture. Continue adding layers until all the ingredients are used.
- Return to the oven and bake for another 15 minutes, or until the mozzarella is melted and lightly browned.
- Remove from the oven and allow the baked eggplant to rest for about 10 minutes before serving.
Video
Nutrition
Calories: 203kcalCarbohydrates: 13gProtein: 8gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 22mgSodium: 366mgPotassium: 376mgFiber: 4gSugar: 6gVitamin A: 396IUVitamin C: 11mgCalcium: 171mgIron: 1mg
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