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.