Eggplant and Tomato Bake with Cheese

This Eggplant and Tomato Bake with Cheese is a hearty and flavorful low-carb dish perfect for a satisfying American supper. The combination of tender eggplant, juicy tomatoes, and melted cheese creates a deliciously comforting meal.

Ingredients

• 1 medium eggplant - 300 grams
• 2 medium tomatoes - 300 grams
• 1 cup shredded mozzarella cheese - 100 grams
• 1/2 cup grated Parmesan cheese - 50 grams
• 2 tablespoons olive oil - 30 ml
• 1 teaspoon dried oregano - 1 gram
• 1 teaspoon garlic powder - 3 grams
• Salt - to taste
• Black pepper - to taste
• Fresh basil leaves - for garnish

Steps

1. Preheat the oven to 180°C (350°F).
2. Slice the eggplant into 1 cm thick rounds and sprinkle salt on both sides. Let sit for 15 minutes to draw out moisture, then rinse and pat dry.
3. Slice the tomatoes into 1 cm thick rounds.
4. In a large skillet, heat olive oil over medium heat. Add the eggplant slices and cook for about 3-4 minutes on each side until golden and tender. Remove from heat.
5. In a baking dish, layer half of the eggplant slices at the bottom, followed by half of the tomato slices. Sprinkle with half of the oregano, garlic powder, salt, and pepper.
6. Top the first layer with half of the mozzarella cheese and half of the Parmesan cheese.
7. Repeat the layers with the remaining eggplant, tomatoes, spices, and cheeses.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
9. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
10. Let cool for a few minutes before garnishing with fresh basil leaves and serving.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 40 mg
• Total Fat: 24 g
• Saturated Fat: 8 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and vitamins from tomatoes and eggplant.
• Low in carbohydrates, making it suitable for low-carb diets.

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