Cooking with Peachy

“This recipe of baked eggplant is an invention with what might be left in the refrigerator, it is inexpensive and not too high in calories”

Difficulty: ★★
Preparation time: 10 min
Cooking time: 1 hour
Servings: 6
Calories per serving: 164 kcal

Ingredients:

• Eggplants – 2 PCs. – (medium-sized)
• Mozzarella cheese – 250 g (8.82 oz.)
• Sun dried tomatoes – 150 g (5.29 oz.) (Italian speciality)
• Parmesan cheese – 50 g (1.76 oz.)

Directions:

1. Cut the eggplants lengthwise to get slices of about 5 mm (1/5 inch) thick then roast both sides in a non-stick pan until deep golden brown.
2. Chop roughly the dried tomatoes then place a layer of eggplants in a oven-proof dish and alternate with dried tomatoes and Parmesan cheese.
3. Finish with a layer of eggplant then sprinkle some Parmesan cheese and bake at 150 °C (300 °F) for 15 minutes.
4. Top with the sliced mozzarella cheese and bake further for 10 minutes or until cheese has melted and gained a nice gilding.