Baked Eggplant with Cheese

Baked Eggplant with Cheese is a delicious low-carb Japanese dish that features tender roasted eggplant topped with a savory cheese blend. This comforting meal is perfect for a satisfying dinner without the carbs.

Ingredients

• Eggplant - 1 medium (about 300g)
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Garlic powder - 1/2 teaspoon
• Soy sauce - 1 tablespoon
• Mozzarella cheese - 100g, shredded
• Parmesan cheese - 30g, grated
• Green onions - 2 tablespoons, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds and place them in a colander. Sprinkle with salt and let them sit for 15 minutes to draw out excess moisture.
3. Rinse the eggplant slices under cold water and pat them dry with paper towels.
4. In a mixing bowl, combine olive oil, black pepper, garlic powder, and soy sauce. Brush this mixture over both sides of the eggplant slices.
5. Arrange the eggplant slices on a baking sheet lined with parchment paper. Bake in the preheated oven for 20 minutes, flipping halfway through.
6. Remove the eggplant from the oven and sprinkle the mozzarella and Parmesan cheese evenly over the slices.
7. Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
8. Garnish with chopped green onions before serving.

Nutrition

• Calories: 210
• Protein: 10 g
• Carbs: 9 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants which help combat oxidative stress.
• Low in carbs and calories, making it suitable for weight management.

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