These eggplants are flavorful and very quick to make. Eggplants are never missing in my fridge. They’re good grilled, fried, and baked. It’s hard to go wrong with this vegetable.
Curiosity
Eggplants are a source of soluble fiber that can help control blood cholesterol levels. They also provide antioxidants, B vitamins (important for proper metabolism functioning) and potassium (a mineral that supports heart health).
Let’s start cooking…
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 round eggplant
- 7 oz tomato pulp
- to taste salt
- to taste dried oregano
- to taste breadcrumbs
- 1 Baking tray
Steps
Prepare all the ingredients:
Preheat the oven to 350 degrees Fahrenheit. Slice the eggplants and place them on a baking sheet lined with parchment paper.
Drizzle the tray with oil and sprinkle with breadcrumbs. Arrange the eggplant slices and top with the tomato sauce, a pinch of salt, and oregano.
Take the other eggplant slices and place them over the tomato sauce. Sprinkle with breadcrumbs.
Bake in a static oven at 350 degrees Fahrenheit for 20 minutes. Once cooked, remove from the oven and stack the eggplants on top of each other to form a tower.
The quick-baked eggplants are done. Soft with a crispy surface.
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Variations
If desired, you can add slices of cheese between the two layers of eggplant.
Storage
Store in the fridge well covered with plastic wrap for up to one day.
