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Baked Eggplant with Tomato, Basil, and Melted Provolone

This roasted dish pairs eggplant with tomato, sliced, provolone cheese, sliced and fresh basil leaves. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Easy
Balanced High satiety Vegetarian Gluten free Low carb
300 kcal 2000 kcal
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Estimated macros per portion

26 g Protein
27 g Carbohydrates
50 g Fat
11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 299g eggplant 75 kcal
  • 22g olive oil 194 kcal
  • 168g tomato, sliced 30 kcal
  • 84g provolone cheese, sliced 338 kcal
  • 7g fresh basil leaves 2 kcal
  • 2g garlic powder 3 kcal
  • 2g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. Preheat the oven to 450 F. Line a sheet pan.
  2. eggplantolive oilsaltblack pepper
    Slice eggplant into 3/4-inch rounds. Brush both sides lightly with olive oil and season with salt and black pepper.
  3. eggplant
    Roast eggplant 12 minutes, flip, then roast 8-10 minutes more until tender and browned.
  4. eggplanttomatoprovolone cheese
    Top the eggplant with tomato slices and provolone. Return to the oven 3-5 minutes until the cheese melts.
  5. olive oilfresh basil leaves
    Finish with basil and a drizzle of olive oil. Serve warm.

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