Italian · Dinner
Roasted Eggplant with Melted Cheese
Halved eggplant is roasted until flesh collapses soft, then topped with melted mozzarella and Parmesan over a garlicky tomato base scented with oregano and basil. Finished under the broiler until bubbling and lightly browned, it is served warm with scattered fresh basil.
$4
10 minsPrep
40 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
286Calories
13.5gProtein
18.5gFat
16.2gCarbs
7.8gSugar
7gFiber
905mgSodium
34mgChol
7.9gSat Fat
545mgPotassium
300mgCalcium
1.3mgIron
0.5mcgVitamin B12
12mgVitamin C
vegetarian
low-carb
low-calorie
low-cholesterol
high-fiber
mediterranean
hidden-gems
vegetarian
low-calorie
low-chol
Instructions
1
Prep
Heat oven to 400°F (200°C). Score the eggplant cut side in a crosshatch pattern and brush both halves with olive oil.
2
Roast
Place eggplant cut-side up on a baking tray. Roast at 400°F (200°C) for 30 minutes until flesh is deeply softened and a knife slides in with no resistance.
3
Build
Thinly slice garlic and warm with crushed canned tomatoes in a small saucepan over medium-low heat for 8 minutes, stirring occasionally, until thickened. Stir in oregano, salt, and pepper. Spoon sauce over roasted eggplant halves, tear mozzarella and scatter with grated parmesan over top.
4
Plate
Return tray under broiler on high for 4 to 5 minutes until cheese melts and browns in spots. Transfer eggplant halves to plate, tear fresh basil leaves and scatter over top before serving warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz160g, 1 medium eggplant eggplant, halved lengthwise
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 3.2 oz90g mozzarella
- 1 oz30g parmesan
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 8-10 fresh basil leaves
