Baked Eggplant with Tomatoes and Parmesan Breadcrumbs

3 SERVINGS

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INGREDIENTS

300 g eggplant
300 g tomatoes
1 handful fresh basil
20 g breadcrumbs (preferably corn)
20 g grated parmesan
2 tablespoons olive oil
125 g mozzarella
Salt
Pepper

YOU WILL ALSO NEED

Baking paper

INSTRUCTIONS

1
First, preheat the oven to 190⁠–⁠195 °C and prepare a baking tray (20 cm × 30 cm) lined with baking paper.
2
Wash the eggplant and tomatoes and slice them into approximately 0.5 cm thick slices. Arrange them on the lined tray in several rows, alternating slices of eggplant and tomato in each row. Place the tray in the oven and bake the vegetables for 12⁠–⁠13 minutes at 190⁠–⁠195 °C.
3
Meanwhile, prepare the parmesan breadcrumbs: Finely chop the basil and mix it in a small bowl with corn breadcrumbs, grated parmesan, 2 tablespoons of olive oil, salt, and pepper.
4
After the specified time, remove the vegetables from the oven and increase the temperature to 210⁠–⁠215 °C. Evenly sprinkle the prepared breadcrumbs over the vegetables on the tray and tear the mozzarella on top. Return the tray to the oven and bake for 10⁠–⁠11 minutes at 210⁠–⁠215 °C.
5
After baking, divide the baked mixture into 3 servings and serve.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.