italian

Baked Eggplant with Tomato and Mozzarella

Name: Baked Eggplant with Tomato and Mozzarella
Yield: 1 serving
Cuisine: italian
Ingredients: 314 g eggplant; 123 g mozzarella cheese; 202 g crushed tomatoes; 17 g olive oil; 7 g garlic; 2 g dried basil; 2 g salt; 0.56 g black pepper

This roasted dish pairs eggplant with mozzarella cheese, crushed tomatoes and garlic. 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

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

34 g Protein

39 g Carbohydrates

39 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

314g eggplant 79 kcal
123g mozzarella cheese 344 kcal
202g crushed tomatoes 65 kcal
17g olive oil 150 kcal
7g garlic 10 kcal
1.12 tsp (2g) dried basil 1 kcal
0.84 tsp (2g) salt 0 kcal
0.28 tsp (1g) black pepper 1 kcal

Cooking instructions

Heat oven to 425 F (220 C).
eggplantolive oilsaltblack pepper
Slice eggplant into 1 cm rounds. Brush both sides with olive oil and season with salt and black pepper.
eggplant
Bake eggplant on a sheet pan for 12 minutes, flipping halfway, until tender and lightly browned.
crushed tomatoesgarlicdried basilsalt
Warm crushed tomatoes with garlic and dried basil in a small saucepan for 5 minutes; season lightly with salt.
eggplantmozzarella cheesecrushed tomatoes
Layer roasted eggplant with tomato sauce and mozzarella in a small baking dish. Bake 8-10 minutes until cheese melts and bubbles.
Rest 2 minutes, then serve.