Eggplant with mozzarella
4 servings
30 minutes
Eggplants with mozzarella is a refined dish of Italian cuisine, combining the tenderness of cheese and the rich flavor of vegetables. This recipe, inspired by traditional Mediterranean motifs, originates from simple village kitchens in Italy where fresh ingredients always played a key role. Layered baked eggplants with melted mozzarella and tomato paste create a harmonious ensemble of flavors, complemented by the aroma of basil. The slight acidity of the tomato sauce and the creamy texture of the cheese make this dish perfect for a cozy dinner or as an addition to a festive table. Served hot, garnished with fresh basil leaves and fried pieces of eggplant for textural variety.
1
Cut the eggplants into pieces and fry them in olive oil. Then dry them with paper towels. Slice the mozzarella into thin rounds.
- Eggplants: 400 g
- Extra virgin olive oil: to taste
- Mozzarella cheese: 200 g
2
In each of the 4 small dishes, place 2 pieces of eggplant with a slice of mozzarella, add some chopped basil, and more tomato paste. Repeat 5 times, layer by layer. Bake in a preheated oven at 170 degrees for about 10 minutes.
- Eggplants: 400 g
- Mozzarella cheese: 200 g
- Crushed basil leaves: 0.3 glass
- Tomato paste: 300 g
3
How to serve: add warm tomato sauce to the plates, place the main dish in the center. Garnish with a basil leaf and pieces of fried eggplant.
- Tomato paste: 300 g
- Crushed basil leaves: 0.3 glass
- Eggplants: 400 g