Baked eggplant with tomatoes and Parmesan breadcrumbs

Name: Baked eggplant with tomatoes and Parmesan breadcrumbs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 PORTIONS
Cuisine: Italská kuchyně
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; Baking paper

3 PORTIONS

Under an hour

Buy all ingredients right below the recipe

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 sheet (20 cm × 30 cm), lining it with baking paper.
2
Wash the eggplant and tomatoes and slice them into approximately 0.5 cm thick pieces. Arrange them on the lined baking sheet in several rows, alternating eggplant slices and tomato slices. Place the baking sheet 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 in a small bowl, mix it 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. Then, evenly sprinkle the prepared breadcrumbs over the vegetables on the baking sheet and tear the mozzarella on top. Return the baking sheet to the oven and bake for 10–11 minutes at 210–215 °C.
5
After baking, divide the baked mixture into 3 portions and serve.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips on how to cook quickly and healthily. The author of the photograph is Marie Bartošová