Fan-baked eggplant with cheese and tomatoes is a show-stopping yet simple healthy dinner. Sliced, salted and fanned out, the eggplant bakes until tender while tomato and cheese melt into every layer. If you love eggplant, try our Stuffed Eggplant Boats with Chicken, and pair this dish with a fresh High-Protein Smoked Chicken Salad for a complete table.
Ingredients
- 4 eggplants
- 4-5 tomatoes
- 170 g (6 oz) cheese
- 3-4 tbsp olive oil
- 2-3 garlic cloves, grated
- Black pepper
- Fresh parsley, chopped
Instructions
- Slice the eggplants lengthwise without cutting through the stem. Salt generously inside and out; rest 20-30 minutes to draw out bitterness. Rinse and fan out in a baking dish. Tuck thin slices of tomato and cheese between the layers.
- Mix the olive oil, grated garlic, black pepper and parsley; brush over the eggplants. Bake at 180°C (350°F) for 40-50 minutes.
Tips
- Choose firm, glossy eggplants and slice them evenly so they cook at the same rate.
- Do not skip the salting and resting step — it removes bitterness and improves texture.
- For more baked vegetable ideas, browse Allrecipes, and for food safety basics, see the USDA.
Nutrition: per 100 g: 91 kcal, protein 3.8 g, fat 6.6 g, carbs 4.4 g.