Summary

Ingredients

• 2 eggplant (s)
• 2 mozzarella (buffalo mozzarella)
• 200 ml tomato sauce
• 300 ml oil (peanut oil), for deep-frying
• Fresh basil for garnish
• Pesto :
• 80 g basil
• 50 g parmesan cheese
• 100 ml olive oil
• 1 tablespoon pine nuts
• 0.5 clove ½ garlic

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Instructions

1. Mix all the pesto ingredients together well in the blender.
2. Cut the aubergine into 2 cm thick slices and deep-fry in peanut oil.
3. Cut the mozzarella into 1 cm thick slices. Layer alternately eggplant, tomato sauce, pesto and mozzarella on top of each other. Bake in the oven at 220 degrees for three minutes. Garnish with basil, a little tomato sauce and pesto.