Eggplant and Tomato Bake with Cheese and Garlic and Herbs

This Eggplant and Tomato Bake with Cheese and Garlic and Herbs is a delightful low-carb dish that brings together the rich flavors of roasted eggplant, juicy tomatoes, and aromatic herbs, topped with melted cheese. Perfect for a cozy supper, it's both satisfying and nutritious.

Ingredients

• Eggplant - 1 medium, sliced
• Tomatoes - 2 medium, diced
• Garlic - 4 cloves, minced
• Olive oil - 2 tablespoons
• Mozzarella cheese - 100 grams, shredded
• Parmesan cheese - 30 grams, grated
• Fresh basil - 2 tablespoons, chopped
• Oregano - 1 teaspoon, dried
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat your oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds, sprinkle with salt, and let it sit for 15 minutes to draw out moisture.
3. Rinse the eggplant slices under cold water and pat them dry with a paper towel.
4. In a large mixing bowl, combine the diced tomatoes, minced garlic, olive oil, chopped basil, oregano, salt, and pepper.
5. In a baking dish, layer half of the eggplant slices at the bottom.
6. Spread half of the tomato mixture over the eggplant layer, then sprinkle with half of the mozzarella cheese.
7. Repeat the layers with the remaining eggplant, tomato mixture, and top with the remaining mozzarella and Parmesan cheese.
8. Cover the baking dish with aluminum foil and bake for 25 minutes.
9. Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden.
10. Allow to cool for a few minutes before serving.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 15 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 30 mg
• Total Fat: 22 g
• Saturated Fat: 7 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from tomatoes and eggplants that support heart health.
• High in fiber, which aids in digestion and helps maintain a healthy weight.

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