Low-carb eggplant boats with omelet strips

Ingredients for 4 servings:

• 2 large eggplants
• 4 tomatoes
• 50 g mountain cheese
• olive oil
• basil
• 6 eggs
• salt and pepper
• Parsley
• 2 balls of mozzarella

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Preheat the oven to 200°C (top/bottom heat). Wash the eggplants, dry them, and halve them lengthwise. Place the eggplants cut-side up in a large baking dish and brush each half with olive oil. Then leave in the oven for about 25 minutes, until cooked through. Wash and slice the tomatoes. Slice the mozzarella as well. Grate the mountain cheese. Beat the eggs well and season with pepper, salt, and perhaps a little parsley. Place the eggs in a (preferably non-stick) pan and let them set over medium heat. Push the eggs together along the bottom of the pan (ideally with a wooden spatula). Sprinkle with the mountain cheese and let the cheese melt, then fold it over halfway and finish cooking. Season the eggplant with salt and pepper, alternate the tomato slices and mozzarella, and return to the oven for about 5 minutes, until the mozzarella has melted. Cut the omelet into thin strips and serve with the eggplant. Garnish with basil leaves. 355 kcal per serving.