A vegetarian meal is never wrong. This Baked Eggplant and Mozzarella recipe is great for these cooler days we are starting to see in New England. Skip the bread to make it an LCHF recipe.
Baked Eggplant & Mozzarella
- Prep time: 10 min
- Cook time: 20 mins
- Total time: 30 mins
Ingredients
- 2 eggplants
- 3 tbsp olive oil
- 1 onion
- 1 garlic clove
- 8 oz can chopped tomatoes
- 1 tbsp tomato purée
- 10 oz fresh mozzarella cheese
- Salt and pepper
- Fresh basil
- Hearty whole wheat bread
Instructions
- Turn on the oven on 400°F.
- Chop the onion and put it to the side.
- Crush the garlic and put to the side.
- Slice up 8 slices of the mozzarella cheese and put them to the side.
- Clean the eggplant and slice them in the middle lengthwise.
- Brush the eggplant with 2 tbsp of the oil and place the four pieces on a baking sheet.
- Roast the eggplant in the oven for 20 minutes.
- Meanwhile, heat the remaining oil in a frying pan.
- Add the onion and the garlic to the pan and cook until the onion is soft and is starting to brown.
- Add the tomatoes and tomato purée and let simmer for about 5 minutes or until the sauce has thickened.
- Remove the eggplant from the oven and cover each half with sauce and 2 mozzarella slices.
- Season to taste with salt and pepper and return to the oven for about 4-5 minutes to melt the cheese.
- Remove from the oven, scatter with basil leaves and serve.
Enjoy!
