Roasted Eggplant with Tomato and Mozzarella

This recipe for Roasted Eggplant with Tomato and Mozzarella is a simple yet flavorful dish that is perfect for a light lunch or dinner. The roasted eggplant is tender and slightly smoky, while the tomato and mozzarella cheese add a touch of sweetness and creaminess. The oregano adds a subtle herbaceous flavor to the dish, and the salt and pepper help to balance out the flavors.

The origins of this recipe can be traced back to the Mediterranean region, where eggplant has been a staple ingredient in many dishes for centuries. Eggplant is a versatile vegetable that can be cooked in a variety of ways, and this recipe is a testament to its versatility. The combination of roasted eggplant, tomato, and mozzarella cheese is a classic combination that is sure to please everyone at the table. This recipe is also relatively easy to make, making it a great option for busy weeknights.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 3 small eggplants, sliced lengthwise into 1/2-inch thick slices
• 1 large tomato, chopped
• 1/2 cup thinly sliced mozzarella cheese
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Spread eggplant slices on a baking sheet and brush with olive oil.
3. Sprinkle with oregano, salt and pepper.
4. Bake in preheated oven for 20-25 minutes, or until tender.
5. Remove from oven and top with tomato and mozzarella cheese.
6. Bake for an additional 5 minutes, or until cheese is melted and bubbly.

Why It Works

• Roasting the eggplant brings out its natural sweetness and smokiness.
• The tomato adds a touch of sweetness and acidity to the dish.
• The mozzarella cheese adds a touch of creaminess and richness.
• The oregano adds a subtle herbaceous flavor to the dish.
• The salt and pepper help to balance out the flavors.