Eggplant and Mozzarella Bake with Herbs

Eggplant and Mozzarella Bake with Herbs is a comforting and flavorful dish that combines tender slices of eggplant with gooey mozzarella cheese and a medley of fresh herbs. This low-carb supper is perfect for a satisfying weeknight meal or a special occasion.

Ingredients

• Eggplant - 1 medium (about 250g)
• Mozzarella cheese, shredded - 150g
• Olive oil - 2 tablespoons
• Garlic, minced - 2 cloves
• Fresh basil, chopped - 2 tablespoons
• Fresh oregano, chopped - 1 tablespoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Crushed red pepper flakes - 1/4 teaspoon (optional)
• Parmesan cheese, grated - 30g

Steps

1. Preheat the oven to 190°C (375°F).
2. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let sit for 15 minutes to draw out moisture, then rinse and pat dry.
3. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Add the eggplant slices to the skillet and cook for about 5-7 minutes on each side until golden brown and tender. Remove from heat.
5. In a baking dish, layer half of the cooked eggplant, followed by half of the shredded mozzarella cheese, half of the chopped basil, oregano, and a sprinkle of black pepper and crushed red pepper flakes.
6. Repeat the layers with the remaining eggplant and mozzarella, then top with grated Parmesan cheese.
7. Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden.
8. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 320
• Protein: 18 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 40 mg
• Total Fat: 22 g
• Saturated Fat: 7 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Eggplant is low in calories but rich in fiber, which can aid in digestion.
• Mozzarella cheese provides a good source of protein and calcium for bone health.

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