Eggplant Melt
Nutrition per serving
| Calories | 227 kcal |
| Protein | 9.4 g |
| Carbs | 4.9 g |
| Fats | 19.3 g |
| Saturated Fat | 5.4 g |
| Monounsaturated Fat | 11.5 g |
| Polyunsaturated Fat | 1.7 g |
| Sugars | 3 g |
| Fiber | 1.3 g |
| Sodium | 222 mg |
Ingredients
| Aubergine (eggplant) | |
| Olive Oil | |
| Mozzarella Cheese (part skim milk) | |
| Basil Leaves | |
| Tomatoes, Red, Ripe |
Preparation
1. Preheat oven to 200 C (392 F).
2. Slice tomato and mozzarella.
3. Roll basil leaves and slice into slithers.
Cooking
1. Place the eggplant onto a baking tray and drizzle with oil. Place in the oven and cook for 18-20 minutes until tender.
2. Arrange the tomatoes/mozzarella on top of the eggplant and continue to cook for 5 minutes until melted.
3. Serve with a sprinkle of basil leaves.