This delicious gluten-free, eggs-free, nuts-free and soy-free eggplant with cheese side dish is a light recipe made of cooking spray, eggplants, tomato sauce and mozzarella cheese.
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | lactose |
⏱ 46 mins – easy
🍽 3 servings – 261 kcal per serving
| Serving
255g |
Fat
19g |
Sat. fat
5g |
Sodium
380mg |
| Carbs
14g |
Fibers
6g |
Sugars
7g |
Proteins
9g |
INGREDIENTS
- ¼ tsp black pepper
- ¼ tsp salt
- ½ oz cooking spray
- 1 eggplant
- 4 oz tomato sauce
- 1 tsp dried basil
- 1 tsp garlic
- 1 tsp dried oregano
- 1 tsp parsley
- 1 tsp basil
- 1 tsp fresh oregano
- ¾ cup mozzarella cheese
- 2 tbsp parmesan cheese
- 2 tbsp olive oil
TOOLS
- 1 knife
- 1 grater
- 1 baking sheet
- 1 skillet pan
- 1 oven
- 1 wooden spoon
- 1 bowl
STEPS
Peel and mince garlic. Then, chop parsley, basil, and fresh oregano.
Grate mozzarella and parmesan cheese with a grater.
Destalk an eggplant and cut it into round pieces.
Spray a baking sheet with cooking spray.
Mix eggplant with salt and pepper in a bowl.
Transfer the salted eggplants to a baking sheet and drizzle with olive oil.
Preheat the oven to 400°F for 12-15 minutes.
Put the baking sheet in the oven and bake for 20 minutes to get roasted eggplants.
Heat tomato sauce in a skillet pan for 2 minutes. Stir in dried basil, oregano, and garlic with a wooden spoon. Cook for 5 minutes to get a tomato sauce.
Transfer the tomato sauce to the roasted eggplants. Scatter with chopped parsley, basil, oregano, mozzarella cheese, and parmesan cheese.
Put the baking sheet in the oven and bake for 8 minutes to get eggplant with cheese.
It’s ready to be served !
