Name: Baked eggplant with tomatoes and mozzarella
Total time: 40 min
Yield: 1 serving
Ingredients: Eggplant - 300 g; Tomato - 200 g; Garlic - 5 g; Olive oil - 10 g (about 1 tablespoon); Mozzarella - 60 g; Parmesan - 10 g

Instructions

Preheat the oven to 200°C.

Cut the eggplant into slices about 1 cm thick, brush with half the olive oil, season with salt, and bake on a sheet pan for 15 minutes.

Meanwhile, sauté the garlic and chopped tomatoes in the remaining olive oil with the oregano, salt, and pepper for 8–10 minutes.

Layer the eggplant and sauce in an ovenproof dish. Cover with mozzarella slices, sprinkle with Parmesan, and bake for 15 minutes. Finish with basil.

There’s no need to salt or drain the eggplant—baking will soften it. You can assemble the dish ahead of time and bake it just before serving.

Nutrition information per serving

Per serving	Amount
Calories	426 kcal
Protein	22 g
Carbs	17.3 g
of which sugars	16.4 g
Fiber	11.5 g
Fat	27 g
of which saturated	10.9 g
Salt	1.3 g

We calculated the calories and macros using the listed weights and our calorie chart. Protein provides 22% of the energy, carbs 17%, and fat 61%. Weights are for ingredients in the form specified in the recipe: groats, rice, and pasta are weighed dry, and meat and fish raw, unless the recipe says otherwise.

Which meal plans include this recipe

You’ll find this recipe in ready-made meal plans for 7 days, with servings tailored to the plan’s calorie content:

Low-carb meal plan - day 3

Nutrition information is approximate and depends on the specific products and preparation method. This recipe is for informational purposes and does not replace an individual diet plan from a dietitian. How we calculate recipe calories.

Ingredients (1 serving)

Instructions

Nutrition information per serving

Which meal plans include this recipe

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