Tortino di Melanzane

Tortino di Melanzane is a delicious low-carb Italian breakfast dish featuring layers of roasted eggplant, cheese, and eggs, baked to perfection. This savory tart is both satisfying and nutritious, making it a perfect start to the day.

Ingredients

• Eggplant - 200 grams
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Eggs - 4 large
• Ricotta cheese - 100 grams
• Parmesan cheese - 30 grams, grated
• Fresh basil - 10 grams, chopped
• Garlic - 1 clove, minced

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds and lay them on a baking sheet.
3. Drizzle the eggplant slices with 1 tablespoon of olive oil, and sprinkle with salt and black pepper.
4. Roast in the oven for 20 minutes, flipping halfway through, until golden brown and tender.
5. In a mixing bowl, whisk together the eggs, ricotta cheese, Parmesan cheese, chopped basil, and minced garlic until well combined.
6. In a greased baking dish, layer half of the roasted eggplant slices on the bottom.
7. Pour half of the egg mixture over the eggplant, then add another layer of the remaining eggplant slices.
8. Top with the remaining egg mixture.
9. Bake in the oven for an additional 15-20 minutes, or until the top is set and lightly golden.
10. Allow to cool for a few minutes before slicing and serving.

Nutrition

• Calories: 290
• Protein: 15 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 180 mg
• Total Fat: 20 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants due to eggplant, which may help reduce inflammation.
• High in protein from eggs and cheese, supporting muscle health and satiety.

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