Baked eggplant, zucchini, beetroot with mozzarella in tomato sauce
4 servings
35 minutes
Baked eggplant, zucchini, and beetroot with mozzarella in tomato sauce is a refined dish of European cuisine that combines the delicate texture of vegetables with the rich flavor of tomato sauce and aromatic spices. The origins of this recipe trace back to Mediterranean tradition, where fresh seasonal ingredients are transformed into culinary masterpieces. Eggplants and zucchinis reveal their sweetness when baked, beets add a light earthy note to the dish, and mozzarella makes the texture creamy and stretchy. Baking allows the ingredients to absorb the aromas of tomato sauce, garlic, and basil, creating a harmony of flavors. This dish is perfect as a light dinner or side dish and will adorn any festive table. It is served hot, enjoying warm creamy notes and soft vegetable texture.
1
Wash and dry the eggplant, zucchini, and tomato.
- Eggplant: 1 piece
- Courgette: 1 piece
- Tomatoes: 1 piece
2
Turn the oven to maximum to preheat it.
3
Cut all the vegetables (eggplant, zucchini, tomato, pre-cooked beetroot) and mozzarella into thin slices about 0.5 cm thick. Chop or crush the garlic finely. If using fresh basil, chop it finely. Grate the soft cheese on a fine grater.
- Eggplant: 1 piece
- Courgette: 1 piece
- Beetroot: 1 piece
- Tomatoes: 1 piece
- Mozzarella cheese: 150 g
- Garlic: 5 clove
- Basil: to taste
- Soft cheese: 100 g
4
In a small pot, melt butter (or add olive oil). Sauté garlic over high heat, stirring constantly until soft (a couple of minutes), then add chopped tomatoes or tomato puree and basil (dried or fresh). Heat for 5 minutes over medium heat. Season with salt and pepper to taste. You have made tomato sauce.
- Butter: 1 tablespoon
- Garlic: 5 clove
- Chopped tomatoes in their own juice: 1 jar
- Basil: to taste
- Allspice: to taste
- Salt: to taste
5
In a heat-resistant dish, layer slices of eggplant, spread with tomato sauce, then add beetroot, more sauce, mozzarella, sauce again, zucchini, sauce, tomato and sauce. You should have low vegetable pyramids coated with tomato sauce. Sprinkle grated cheese on top of each pyramid.
- Eggplant: 1 piece
- Chopped tomatoes in their own juice: 1 jar
- Beetroot: 1 piece
- Mozzarella cheese: 150 g
- Courgette: 1 piece
- Tomatoes: 1 piece
- Soft cheese: 100 g
6
Place the dish in the oven on high heat for 20-25 minutes, remove when the cheese melts and the crust browns. Enjoy the taste!
- Mozzarella cheese: 150 g
7
