Description
A delicious twist on a classic dish, featuring layers of roasted eggplant, fresh tomatoes, basil, and creamy cheese, perfect for any occasion.
Ingredients
Scale
- 2 large eggplants
- 2 cups fresh tomatoes, sliced
- 1 cup fresh basil leaves
- 1 cup creamy cheese (like ricotta or mozzarella)
- Olive oil
- Salt
- Pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the eggplants into 1/2-inch thick rounds. Sprinkle them with salt and let them sit for 30 minutes to draw out moisture. Rinse and pat dry afterward.
- Brush each slice with olive oil and arrange them on a baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway through, until they’re tender and golden.
- Layer the roasted eggplant, sliced tomatoes, fresh basil leaves, and creamy cheese in a baking dish. Repeat the layers until all ingredients are used.
- Drizzle olive oil over the top and season with salt and pepper to taste.
- Bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
- Serve warm or chilled.
Notes
Consider garnishing with fresh basil or a drizzle of balsamic glaze. It pairs well with garlic bread or a crisp green salad.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg