Baked Eggplant with Cheese and Tomatos

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat oven to 180°C

Step 2

Line baking tray with baking paper

Step 3

Wash and dry eggplant, cut eggplant lengthwise without cutting the stem. Press on Stem of the eggplant to open it.

Step 4

Season with salt to taste and leave for 20 minutes.

Step 5

Dry eggplant with paper towels and place on baking tray

Step 6

Heat olive oil in a pan on a stove over medium heat.

Step 7

Add crushed tomatoes, garlic, sugar, salt, pepper, Italian herbs and chopped basil to the pan and bring to a boil. And remove from heat

Step 8

Slice the tomatoes and mozzarella

Step 9

Brush each side of the eggplant with the tomato spice mixture and add mozzarella and tomato slices between each layer of eggplant.

Step 10

Salt the top and drizzle with olive oil.

Step 11

Bake for 40-50 minutes. Eggplant should be toasty and soft.

Step 12

Take out and sprinkle with parsley and basil. Serve immediately.