Eggplants with mozzarella in the oven
Description
The dish is prepared without unnecessary complications. Usually, we are used to frying eggplants with garlic slices—and the appetizer is ready. But baked eggplants turn out very tasty and aromatic, and thanks to tomatoes and cheese, they are also juicy. To prepare eggplants with mozzarella in the oven, I used two mozzarella balls (220 g each), as well as two small eggplants. Choose ripe and juicy tomatoes. The finished dish can be served at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Slice the eggplants into thin rounds (up to 1 cm), salt them, and set aside in a bowl for half an hour to remove bitterness. Then pat dry with a paper towel.
- 3
Step 3
Make cuts on the tomatoes so that the skin comes off more easily. Then pour boiling water over them for about 2 minutes.
- 4
Step 4
Then drain the boiling water and carefully peel the skin off the tomatoes.
- 5
Step 5
Slice the tomatoes and mozzarella into rounds.
- 6
Step 6
Place the eggplant, tomato, and mozzarella slices in the baking dish one after another in a row, as shown in the photo, rather than in layers.
- 7
Step 7
Salt and pepper, add a little olive oil, and you can also sprinkle with herbs, for example, Provencal herbs.
- 8
Step 8
Place in a preheated oven at 230 degrees for about 25-30 minutes (it may take longer, check for eggplant doneness).
- 9
Step 9
Sprinkle the ready eggplants with mozzarella and fresh herbs to taste, then let them cool. By the way, the dish tastes even better after it has rested!
- 10
Step 10
Before serving, you can also sprinkle the finished eggplants with crushed garlic, according to your taste, of course.