Baked Eggplant With Tomato and Cheese Recipe

Name: Baked Eggplant With Tomato and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 medium onions, peeled and chopped; 2 garlic cloves, peeled and chopped; 1 tablespoon flat leaf parsley, chopped; 1 teaspoon dried oregano; salt and pepper; 1 (400 g) can Italian tomatoes; 1 tablespoon tomato paste; 6 long slender eggplants; parmesan cheese, grated

Servings: persons

2 tablespoons olive oil
2 medium onions, peeled and chopped
2 garlic cloves, peeled and chopped
1 tablespoon flat leaf parsley, chopped
1 teaspoon dried oregano
salt and pepper
1 (400 g) can Italian tomatoes
1 tablespoon tomato paste
6 long slender eggplants
parmesan cheese, grated

1
Heat half of the olive oil and saute onion, garlic, parsley, oregano and seasonings for 5 minutes.
2
Set aside.
3
Preheat oven to 180 degrees celcius.
4
Halve eggplants lengthwise.
5
Heat the other half of the olive oil and gently fry the eggplant for 7 minutes.
6
Place eggplants in baking dish.
7
Place tomato mixture on top and sprinkle with cheese.
8
Bake in oven for 30 minutes.
9
Serve hot or cold.

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 medium onions, peeled and chopped, 2 garlic cloves, peeled and chopped, 1 tablespoon flat leaf parsley, chopped, and more.

Yes, Baked Eggplant With Tomato and Cheese falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Eggplant With Tomato and Cheese

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