Description
Mediterranean Baked Eggplant Slices feature a mouthwatering blend of baked eggplant topped with a rich tomato sauce and creamy bocconcini. Perfect for a healthy and easy dinner!
Ingredients
Scale
- 2 medium eggplant (about 600 g/1.3 lbs)
- 4-5 teaspoon cooking sea salt
- 2 tablespoon extra virgin olive oil
- 2 cloves garlic (finely chopped)
- 400 g (14 oz) tin of crushed tomatoes
- ¼ teaspoon dried red chilli pepper flakes
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- 225 g (8 oz) bocconcini (dried with some paper towel)
- 3 tablespoon fresh basil (for serving)
Instructions
- Wash the eggplant and trim the ends, then cut into 2 cm (¾ inch) slices. Layer in a colander, sprinkling each slice with coarse salt and let drain in a bowl for 40 minutes.
- Preheat the oven to 200 degrees C (390 F).
- Rinse the eggplant slices under cold water and pat dry. Brush both sides with olive oil and lay them on a baking tray lined with baking paper. Bake for 20 minutes, flipping halfway, until tender.
- In a saucepan, heat olive oil over medium heat and sauté garlic until fragrant. Add crushed tomatoes and seasonings, then bring to a simmer for 10-15 minutes until slightly thickened.
- On the baking tray, place the eggplant slices and top each with the tomato sauce.
- Dry bocconcini with a paper towel, slice, and place on top of the eggplant. Return to the oven and bake for 15-18 minutes until the cheese is golden. If excess liquid forms, drain before serving. Garnish with fresh basil.
Notes
For best results, choose plump eggplants rather than long, slender varieties.
Let the eggplant slices sit with salt to draw out moisture for a better texture when baked.
Check the bocconcini during baking to prevent excess liquid from pooling.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 30mg