Summary
| Prep Time | 25 mins |
| Cook Time | 39 mins |
| Total Time | 1 hr 4 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 m. Eggplant (s)
- 1 scoop mozzarella
- 2 medium tomato (s), sliced
- 2 clove (s) garlic, finely chopped
- 1 bunch parsley, finely chopped
- 1 teaspoon, heaped oregano
- salt and pepper
- little olive oil
Print Recipe
Pin Recipe Instructions
- Pierce the aubergines and cook in the steamer for about 3 - 4 minutes, then allow to cool slightly.
- In the meantime, mix the finely chopped garlic with the parsley well.
- As soon as the aubergines are no longer too hot, cut them lengthways into 2 cm wide strips,
- do not cut all the way through. Season the aubergines with salt and top with the tomatoes and mozzarella slices. Sprinkle everything with oregano and place in an ovenproof dish, then sprinkle with the parsley mixture. Drizzle everything with olive oil.
- Bake in a preheated oven at 200 ° C top / bottom heat for about 35 minutes.
- If you don`t want to pre-cook the aubergines, you can also prepare them raw. But the cooking time is considerably longer.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below