Cheesy Baked Eggplants

Name: Cheesy Baked Eggplants
Yield: 4 servings
Ingredients: 1 large black nadia eggplant; 1 cup shredded mozzarella cheese; 1/2 cup shredded cheddar cheese; Black pepper; Olive oil

Bianca Mwale @bianca_eatsy

Nairobi, Kenya

My latest biggest achievement is initiating my husband into eating eggplants. Now he takes them in many forms I can hardly keep up. While I love eggplants myself, I couldn't take them raw like my husband does in his smoothies. I particularly love them as appetizers topped with cheese as in this recipe. To get away with calling this an eggplant pizza I'd say consider adding a considerable amount of pizza sauce before the cheese. That would be a bomb blast of flavor now that I think about it!

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Ingredients

50min prep/cook

4 servings

1 large black nadia eggplant
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
Black pepper
Olive oil

Cooking Instructions

1

Cut eggplant into 1cm thick rounds and arrange them on a cookie sheet. Add a sprinkling of salt over the eggplants and let they sweat for 15 to 20 minutes
2

Preheat oven to 180°
3

Part the eggplants dry with a paper towel and slather with olive oil and a sprinkling of black pepper before putting them in the oven to bake for 25 minutes
4

Remove from the oven and top the eggplants slices with mozzarella cheese followed by cheddar cheese. Put slices back in the oven to bake for 5minutes
5

Enjoy as a stacked starter or side!