Baked eggplants
4 servings
25 minutes
Baked eggplants are an elegant dish of Greek cuisine that combines the softness of fried eggplants, the richness of tomato sauce, and the delicate taste of cheese. The origins of this dish trace back to Mediterranean traditions where vegetables and herbs play a key role. Eggplants infused with basil aroma gain noble spiciness, while the combination of mozzarella and parmesan adds harmony to the flavor. Baked in layers, they become an ideal treat – juicy inside and with a delicious crust on top. This dish can be served as a standalone or accompanied by fresh bread and a glass of white wine, highlighting its Mediterranean character.
1
Cut the eggplants into strips, coat in flour, and fry.
- Eggplants: 4 pieces
- Wheat flour: 50 g
2
Pat the prepared eggplants with a napkin to remove excess oil.
3
Blanch the tomatoes, peel them, place them in a pot, and add basil and salt. Simmer until the tomatoes turn into a homogeneous mass.
- Tomatoes: 500 g
- Basil: to taste
- Salt: pinch
4
Grease a high-sided baking dish with oil. Lightly cover the bottom with tomato sauce. Then layer some eggplants.
- Tomatoes: 500 g
5
Whisk the egg with salt and pepper. Pour this mixture over the eggplants.
- Chicken egg: 2 pieces
- Salt: pinch
- Ground black pepper: pinch
6
Slice the mozzarella and layer it next. Sprinkle grated parmesan on top. Continue layering like this as much as your baking dish allows.
- Mozzarella cheese: 250 g
- Parmesan cheese: 50 g
7
Bake in the oven for about half an hour.