Ingredients and Weight:
- 4 large eggplants (about 1 kg total), cut into 1-inch cubes
- 2 pounds ripe tomatoes, chopped
- 3 tablespoons olive oil
- 2 teaspoons oregano, dried
- 1 teaspoon basil, dried
- Salt and pepper, to taste
- 2 cups low-fat mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 45 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375°F.
- In a large bowl, combine the chopped tomatoes, oregano, basil, and a sprinkle of salt and pepper. Mix well.
- In a baking dish, spread out the cubed eggplant in a single layer.
- Top the eggplant with the tomato mixture and sprinkle with the shredded mozzarella cheese.
- Bake for 30 minutes, or until the eggplant is tender and the cheese is bubbling.
- Remove from the oven and sprinkle with parmesan cheese. Return to the oven for another 5-10 minutes until the parmesan is golden brown.
- Serve hot.
Nutritional Information:
(Based on the given ingredients)
Calories: Approx. 350 per serving (assuming 8 equal portions)
Fat: 16g
Carbohydrates: 25g
Protein: 20g
Dish Characteristics:
- This dish is a perfect combination of eggplant and tomatoes, baked to perfection.
- The dish has a rich, Italian-style flavor with a creamy cheese topping.
- It is suitable for American taste as it offers a hearty and flavorful vegetarian option.
User Comments:
- "This dish was amazing! The combination of eggplant and tomatoes was so flavorful."
- "The cheese topping was delicious and added a rich, creamy texture to the dish."
- "I will definitely make this again. It was easy to prepare and was a hit with my family."
Special Precautions and Tips:
- Be sure to use ripe tomatoes for the best flavor.
- If you prefer a spicier dish, add a sprinkle of red pepper flakes to the tomato mixture.
- Adjust the cooking time based on your oven's temperature and the desired texture of the eggplant.
