Cheesy Eggplant Bake

Ingredients

• Eggplant1 cup (90 g)
• Tomato1 count (130 g)
• Onion1/4 count (38 g)
• Mozzarella Cheese2 slice (50 g)
• Garlic1/2 clove (2 g)
• Basil4 count (2 g)
• Oil1/2 tablespoon (5 ml)
• Parmesan Cheese1/2 tablespoon (3 g)

Instructions

1. 1

   Step 1

   Slice the eggplant and boil for 10 minutes with a little salt. Remove, drain well and set aside.

2. 2

   Step 2

   Simultaneously, chop the onion, tomato and garlic.

3. 3

   Step 3

   Place a pan over high heat. Once heated, add the oil, spread and add the onion, garlic and a pinch of salt. Stir-fry for 5 minutes over medium heat.

4. 4

   Step 4

   Next, add the tomato and chopped basil leaves. Add salt and pepper to taste.

5. 5

   Step 5

   Cook for 5-7 more minutes and remove from heat. If you wish, you can pour the sauce into a blender.

6. 6

   Step 6

   In a baking pan, place a little sauce on the base, top with the eggplants, the remaining sauce and the cheeses.

7. 7

   Step 7

   Cook in the oven at minimum heat for 20 minutes. If you do not have an oven, you can use a pan, cover and cook over medium-low heat.

8. 8

   Step 8

   Remove and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Cheesy Eggplant Bake can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.