Eggplant with Mozzarella
Description
This recipe won't take long. Here is a simple but very good way to bake eggplant with mozzarella in the oven. You only need half an hour to make this treat, and very few ingredients. Serve it warm or chilled.
Instructions
- 1
Step 1
1. Slice the eggplants into rounds. Then salt them and let stand for 5–10 minutes so all the bitterness leaves the eggplant.
- 2
Step 2
2. Peel the tomatoes. There is one simple trick to do this easily: score a cross on each tomato, place them in a bowl, and pour boiling water over them. Let stand for a couple of minutes. Then drain the water and peel off the skins with ease.
- 3
Step 3
3. Then slice the tomatoes into rounds.
- 4
Step 4
4. Cut the mozzarella into rounds as well.
- 5
Step 5
5. Layer the ingredients in a baking dish one at a time, overlapping: first a slice of eggplant, then a slice of tomato, then a slice of mozzarella, then another slice of eggplant, and so on. You can arrange them in a circle or in rows, as you prefer. Sprinkle with salt, pepper, and spices to taste (Italian herbs work well). Then lightly drizzle the whole thing with olive oil.
- 6
Step 6
6. Bake the eggplants with mozzarella in a preheated oven at 230°C for 15–20 minutes. Sprinkle the finished dish with finely chopped herbs (if you chose basil, there’s no need to chop it finely—just garnish the dish with leaves). Mmm, finger-licking good!