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Baked Eggplant with Mozzarella
(0)
55 min
Under an hour
Gurkerl Küche
Ein herrlich mediterraner Klassiker aus dem Ofen: Saftige Melanzani-Scheiben schichten sich mit cremigem Mozzarella und fruchtigen Paradeisern zu einem wahren Gaumenschmaus. Verfeinert mit frischem Basilikum und einer knusprigen Parmesan-Kruste bringt dieses Gericht echtes Italien-Feeling direkt in deine Küche. Perfekt als leichtes Abendessen oder vegetarisches Highlight für die ganze Familie!
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat.
Remove the stems from the eggplants and cut the vegetables lengthwise into slices approx. 0.5 cm thick.
Heat a coated pan over medium heat and roast the eggplant slices without fat for approx. 2 minutes on each side. Place on a plate lined with kitchen paper, season with salt and pepper on one side. Let rest for 10 minutes, then pat off any released water with kitchen paper.
Chef's tip
For an even more intense aroma, you can press a clove of garlic into the tomato sauce. A fresh baguette or ciabatta pairs perfectly with this.
Nutritional values
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