Oven, Parchment paper, Baking pan
Preheat the oven to 450°F. Wash & halve the eggplant. Slice a criss-cross pattern in the flesh without piercing the skin.
Arrange the eggplant skin-side down on a parchment-lined baking tray. Drizzle with olive oil. Season with salt & pepper.
Bake for 15-20 min at 450°F. Remove from oven. Top each half with a layer of tomato sauce & torn pieces of fresh mozzarella. Season with salt & pepper. Sprinkle with parmesan cheese. Return to the oven & bake for another 7-10 min.
When the cheese is melty, remove from the oven. Garnish the eggplant with fresh basil (optional). Serve with a salad drizzled with your favorite dressing. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Mozzarella-Smothered Roasted Eggplant" contains 666 Energy, 42 g of Fat, 36 g of Carbohydrates, 31 g of Protein, 15 g of Fiber.