Baked Eggplant With Mozzarella, Tomato & Pesto
Savor this delicious Baked Eggplant, layered with fresh mozzarella, tomatoes, and pesto for a satisfying meal. This recipe is not only simple to make but also supports gut health with fiber-rich eggplant and provides heart-healthy fats and antioxidants from olive oil and tomatoes.
Avg. Recipe Cost (US)
$7.83
Avg. Recipe Cost (UK)
£3.78
Nutritional Information (approx)
- Calories: 355 kcal
- Protein: 15 g
- Fats: 15 g
- Carbs: 40 g
- Fibre: 6 g
Tags
Vegetarian Gluten Free Dinner
Ingredients
- eggplants/aubergines - 2
- olive oil - 2 tbsp.
- mozzarella - 4.4 oz. (125g) (sliced)
- medium tomatoes - 4 (sliced)
- green pesto - 2 tbsp.
Preparation Instructions
- 1. Preheat the oven to 400°F (200°C).
- 2. Make deep cuts in the eggplants without cutting right through. Place the eggplants on a tray covered with parchment paper and rub with the olive oil. Bake in the middle of the oven for about 35 minutes.
- 3. Mean while, cut the mozzarella and tomatoes into slices. Remove the eggplants from the oven, let it cool slightly and insert a slice of mozzarella and tomato in each cut. Season with salt and pepper.
- 4. Lastly, drizzle with the pesto and cook in the oven for another 10 minutes until the mozzarella has melted.