Baked Eggplant with Tomato and Mozzarella
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4
Ingredients
2 large eggplants
2 cups fresh mozzarella, sliced
2 cups cherry tomatoes, halved
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Fresh basil leaves for garnish 
Instructions
Preheat the oven to 400 degrees Fahrenheit.
Slice the eggplants into 1/2-inch rounds. Sprinkle salt on both sides of the slices and let them sit for about 10 minutes to draw out moisture. Rinse the salt off and pat the slices dry with paper towels.
In a large mixing bowl, combine the cherry tomatoes, minced garlic, olive oil, dried oregano, dried basil, salt, and pepper. Toss until the tomatoes are well coated.
Arranging a baking dish, layer the eggplant slices at the bottom. Spread a layer of the tomato mixture over the eggplant. Place slices of fresh mozzarella on top. Repeat the layering until all ingredients are used, finishing with a layer of mozzarella on top.
Cover the baking dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the mozzarella is bubbly and golden.
Once cooked, remove from the oven and allow to cool for a few minutes. Garnish with fresh basil leaves before serving.
This dish is flavorful, satisfying, and fits perfectly into a low-carb and low-sugar diet. Enjoy your meal!
