Baked eggplant with tomatoes and cheese
Author:
Cooking Together
Servings: 2
Cooking time: 40 min
Tender eggplant baked with tomatoes and mozzarella.
By the way, it turns out that the eggplant, popular today, was treated ambiguously in the past: in the East it was called "the vegetable of longevity", but Europeans were afraid of it, called it "the apple of madness" and believed that its consumption leads to... madness!
Ingredients
| plump eggplants 2 pieces |
| soft mozzarella 2 balls |
| tomatoes 180 g |
| olive oil 50 ml |
| basil 15 g |
| TO TASTE: |
| salt |
| black pepper |
| oregano |
| dried garlic |
Instructions
Step 1
Roll the eggplants with a rolling pin on all sides, slice into fans, salt well and leave for 15 minutes.
Step 2
Then blot with a paper towel and place in a mold.
Step 3
Mix oil with spices, smear eggplants, fill with slices of tomatoes and mozzarella. Season with salt and pepper.
Step 4
Bake at 180 degrees for 20-25 minutes. Sprinkle with chopped basil. Bon appetit!
