🍆 Baked Eggplant with Tomato and Cheese

Ingredients

• 🍆21 oz (600 g), about 2 medium eggplant
• 🍅7 oz (200 g), about 3/4 cup canned crushed tomatoes
• 🧀4.2 oz (120 g) mozzarella cheese
• 🧄1 clove garlic
• 🫒2 tsp (11 ml) olive oil
• 🌿1 small bunch fresh basil

• Recipes with eggplant
• Recipes with fresh basil

How to make it, step by step

1. Preheat the oven to 400°F (200°C). Cut the eggplants in half lengthwise.
2. Score the flesh in a crosshatch pattern, brush with oil, and bake cut side up for 12 minutes.
3. Take the eggplants out and top them with the crushed tomatoes, minced garlic, and salt.
4. Sprinkle the mozzarella over the top and bake 8 minutes more, until the cheese is bubbly and browned.
5. Garnish with fresh basil if you have it and serve.