Servings 8 Servings
- 1 Eggplant
- Salt to tatse
- Olive oil for baking
- 2 tbsp Mayonnaise
- 2 large Cloves
- 2 large Tomatoes
- 1/2 lb Fresh Mozzarella
- Fresh Herbs (for garnish)
Slice the eggplant into one-inch slices. Spread evenly on a baking sheet, season with salt and drizzle with a bit of olive oil.
Bake at 415F for about 15 minutes or until golden brown. Let them cool to a room temperature.
Press garlic into mayonnaise, stir to combine together.
Apply mayonnaise onto each eggplant piece, top off with sliced tomato and a slice of fresh mozzarella.
Top off with another eggplant slice, garnish with herbs. Keep refrigerated until serving.
Calories: 129kcal | Carbohydrates: 5g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 202mg | Potassium: 225mg | Fiber: 2g | Sugar: 3g | Vitamin A: 460IU | Vitamin C: 5.7mg | Calcium: 153mg | Iron: 0.3mg