Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g tomato (s)
- 250 g mozzarella
- 2 eggplant (s)
- 4 tablespoon flour
- 9 tablespoon olive oil
- salt
- pepper
- Oil, for the baking sheet / form
- leaves Basil for garnish
Print Recipe
Pin Recipe Instructions
- Wash the tomatoes, remove the stalks and cut into slices. Also cut the mozzarella into slices. Oil a baking sheet or baking dish. Wash and clean eggplants, cut into finger-thick slices and turn in flour. Fry eggplants in hot oil for 2-3 minutes on each side over medium heat, drain on kitchen paper, season with salt and pepper. Place the aubergines on the tray and top with a tomato and mozzarella slice. Bake the turrets for 15 minutes (center, convection 220 degrees). Serve garnished with basil.
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