Baked Eggplant with Mozzarella

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.