Sunday, May 19 2024

Baked eggplants with tomatoes and mozzarella, a quick and easy eggplant recipe, perfect to enjoy as an appetizer or as a side dish, they are tasty and can be prepared in no time with simple ingredients.

 


 

 

 

 

SERVINGS:4

INGREDIENTS:

  • 1 eggplant, cut in round slices, about 1 inch thick
  • extra virgin olive oil to taste
  • salt and pepper to taste
  • 1/2 pound of cherry tomatoes, halved
  • 1 fresh mozzarella cheese, cubed
  • 4 tbsp of breadcrumbs
  • 4 tbsp of freshly grated Parmigiano Reggiano cheese
  • basil leaves, cut
  • 1 finely chopped garlic clove

 

METHOD

  • Heat oven at 450 F.
  • Coat the baking pan with parchment paper, place the eggplant slices on the baking pan, drizzle with olive oil and salt on both sides.
  • Put in pre-heated oven.
  • In a large bowl place the cherry tomatoes, mozzarella cheese, breadcrumbs, basil, garlic, salt, pepper, olive oil.
  • Using a spoon mix all ingredients well.
  • Set a side.
  • Take the eggplant out the oven when it is starting to brown.
  • Using a metal spatula, flip the eggplant and place it in the oven again until cooked.
  • Take the eggplant out of the oven and add the mozzarella and tomato mixture over the eggplant.
  • Place them in the oven until the mozzarella starts to melt.
  • Garnish with grated Parmigiano Reggiano cheese and a basil leaf.
  • Serve warm as an appetizer or as a side dish.
  • Buon appetito
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