Summary

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

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Instructions

1. Pierce the aubergines and cook in the steamer for about 3 - 4 minutes, then allow to cool slightly.
2. In the meantime, mix the finely chopped garlic with the parsley well.
3. As soon as the aubergines are no longer too hot, cut them lengthways into 2 cm wide strips,
4. 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.
5. Bake in a preheated oven at 200 ° C top / bottom heat for about 35 minutes.
6. If you don`t want to pre-cook the aubergines, you can also prepare them raw. But the cooking time is considerably longer.