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🍆 Quick Eggplant Parmesan Slices

450 kcal · 15 min · 4 servings

Ingredients

• 2 Stk. Small eggplants (approx. 300g)
• 2 EL Tomato paste
• 200 ml Passata (strained tomatoes)
• 50 g Grated Parmesan
• 125 g Fresh Mozzarella (ball)
• 3 EL Olive oil
• 1 TL Vegetable broth (powder)
• 1 TL Dried oregano
• 0.5 TL Salt
• 0.5 TL Chili flakes

Instructions

1. 1. Wash the eggplants and slice them into approx. 1 cm thick lengthwise slices. Lightly sprinkle with salt and let sit for 5 minutes to reduce bitterness. Pat them dry.
2. 2. Heat 2 tbsp olive oil in a frying pan. Fry the eggplant slices on each side until golden brown (approx. 3 minutes per side). Remove them from the pan.
3. 3. In the same pot, mix the tomato paste with the passata, vegetable broth, oregano, chili, and remaining olive oil. Let the sauce simmer for 3 minutes.
4. 4. Layer the eggplant slices in an oven-safe dish. Cover with the tomato sauce and mozzarella. Sprinkle the Parmesan on top.
5. 5. Switch the oven to grill mode (or 200°C / 390°F top/bottom heat). Bake the slices for 5-7 minutes until the cheese is golden brown and bubbling.

Nutrition per serving

• kcal: 450
• Protein: 18 g · Fett/Fat: 22 g · Carbs: 42 g