Baked Eggplant with Mozzarella

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • g 1,800 auberine (s)
  • olive oil
  • g 1,000 tomato (s)
  • 40 g parmesan cheese
  • 250 g mozzarella
  • 5 sage leaves
  • 2 sprigs rosemary
Baked Eggplant with Mozzarella
Baked Eggplant with Mozzarella

Instructions

  1. Cut the aubergines lengthways into thin slices and season with pepper. Brush a baking sheet with olive oil. Place aubergine slices next to each other and drizzle with 3 - 4 tablespoons of olive oil.
  2. Bake in the preheated oven on the middle rack at 250 ° C for about 5 minutes. Turn in between, then take out and season with salt.
  3. Cut the tomatoes into slices, spread them on the aubergine slices, season with salt and pepper. Grate the parmesan. Chop the sage and rosemary. Scatter herbs and parmesan over the tomatoes. Cut the mozzarella into thin slices and spread on top. Bake in the oven at 200 ° C for about 15 minutes.

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