Baked Eggplant

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By Linda

Baked Eggplant


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Ingredients and amounts

To serve 2

  • 1 large eggplant
  • Olive oil, to spray
  • 2 tomatoes sliced thin
  • Fresh herbs such as basil
  • Low fat cheese for topping, sliced thin ( I used Leskol, a reduced fat, almost cholesterol free cheddar substitute)
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Instructions and comments

1. Preheat oven to 400F or 200C

2. Trim flower end off eggplant, cut in half lengthways, spray cut surfaces with oil, and place cut side up on baking tray. Place in hot oven for 20 minutes till soft and browned on top.

3. Remove tray from oven, top the cut surfaces with thin sliced tomatoes, add herbs and cheese.

4. Return tray to oven for five minutes until the cheese is melted. The eggplant will be crisp and brown at the edges but meltingly soft inside.

This is a good side dish for two, or a meal for one. Serve with lots of salad. I have also tried this with tuna instead of tomatoes.

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