Eggplant Melt - Take 2

A few weeks ago I posted about this eggplant melt recipe. I have made improvements to the recipe.

After baking the oiled and salted eggplant for 30 minutes at 350F, I layered on some sliced olives from a jar and finished up my jar of olive paste. Next I layered on some sliced tomatoes, then mozzarella slices, then some fresh basil leaves. At that point it needs to bake for 15 mins to get the cheese melted perfectly. It is eggplant pizza really! I may try using some sundried tomatoes on it next.

For those that like eggplant, it is a great vegetarian dish, quite filling.

Eggplant Melt

Jan at The Low Carb Diabetic posted this low carb eggplant recipe that I couldn't wait to try. It is simple and delicious! Thanks Jan!  It is vegetarian too.  My photos are pictured above.

olive oil
2 eggplants halved lengthwise
2 tomatoes sliced
1 ball of mozzarella sliced into 12 slices
handful of fresh basil leaves
salt and pepper to taste
olive pate or pesto or whatever flavoured sauce you choose


heat oven 350F

Lightly salt and pepper the eggplant halves, drizzle olive oil over top, bake 30 mins.  I notice the eggplant absorbs a lot of oil, be careful.
Add tomato slices, cheese and basil and bake for 10-15 mins more.

I found a jar of olive pate in my fridge so I spread it over top at the end, yummy!  You could spread it at the time of adding the other toppings too.