Baked Stuffed Eggplant with Cheese and Tomato
If you love eggplant, you will want to try this baked eggplant recipe. This will be a great salad for lunch or a side dish for a perfect dinner with grilled chicken or steak.
We slice the eggplant then season it with olive oil, oregano, parsley, salt and pepper, then stuff with cheese and tomato slice and bake in the oven.
If you want to reduce the bitter taste of eggplant, slice it and salt it well for about 2 hours. This would release its bitterness then wash it off with water once you are ready to cook it.
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| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 1 medium eggplant
- 1 tbsp parsley
- 2 garlic cloves
- 1 tomato
- 4 tbsp olive oil
- 100 g cheddar cheese
- 1 tsp dried oregano
- salt and pepper to taste
Ingredients
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Instructions
- Cut eggplant lengthwise but not cutting through the stem. Eggplant should look like an open card deck.
- Chop parsley and garlic finely and combine with olive oil, oregano, salt and pepper.
- Spread olive oil mixture on every eggplant slice.
- Slice a tomato thinly and cheese (if it’s not pre-sliced). Place tomato and cheese between eggplant slices.
- Put in a preheated 375F oven for about 30 min or depends on the eggplant size.
- Enjoy!
Recipe Notes
Macros (per serving): Calories: 263– Fat: 22.7 g – Net carbs: 4.8 g (total carbs: 10.1g, fiber: 5.3g) – Protein: 7.9g
