Eggplant and Tomato Bake
A low-calorie, veggie-packed bake with eggplant and tomatoes, perfect for a healthy dinner.
Ingredients
- Eggplant1 large, sliced
- Tomatoes3, sliced
- Mozzarella cheese (part-skim)1 cup, shredded
- Olive oil2 tbsp
- Garlic2 cloves, minced
- Basil (fresh, chopped)2 tbsp
- Oregano (dried)1 tsp
- Saltto taste
- Black pepperto taste
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Arrange eggplant and tomato slices in a baking dish, alternating layers.
- 3
Drizzle with olive oil, sprinkle with garlic, oregano, salt, and pepper.
- 4
Top with mozzarella and basil.
- 5
Bake for 30-35 minutes until eggplant is tender and cheese is melted.
- 6
Serve hot.