A light and elegant dish featuring layers of tender roasted eggplant and potato, seasoned with aromatic garlic and herbs, and finished with a delicate sprinkle of savory cheese. This recipe offers a healthy, deconstructed take on classic vegetable bakes.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
Ingredients
- 1 large eggplant (approx. 400g)
- 2 medium potatoes (approx. 300g)
- 30g Parmesan cheese, finely grated
- 2 cloves garlic, minced
- 30ml olive oil
- 1 tsp dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- 1.Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
- 2.Wash and slice the eggplant and potatoes into 1cm thick rounds. You can leave the skin on for extra fiber.
- 3.In a large bowl, toss the eggplant and potato slices with olive oil, minced garlic, dried oregano, salt, and pepper until evenly coated.
- 4.Arrange the slices in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary.
- 5.Roast for 25-30 minutes, flipping the slices halfway through, until they are tender and golden brown at the edges.
- 6.In the last 2 minutes of cooking, sprinkle the grated Parmesan cheese over the slices and return to the oven until the cheese is just melted and slightly crisp.
- 7.To serve, create stacks by alternating layers of roasted potato and eggplant on each plate. Garnish with a crack of black pepper.
Nutrition Information
Why this recipe
This nutritious recipe is rich in fiber from eggplant and complex carbs from potatoes, supporting digestion and providing sustained energy. Roasting with minimal olive oil instead of frying keeps the dish low in calories and unhealthy fats.
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