Baked Eggplant with Mozzarella and Tomatoes
(0)
55 min
Under an hour
Sezamo
O rețetă clasică italiană, reconfortantă și plină de savoare. Straturi generoase de vinete coapte, mozzarella topită și roșii zemoase, totul acoperit de o crustă crocantă de pesmet și parmezan. Un preparat vegetarian perfect pentru un prânz sănătos sau o cină în familie.
Preparation method
Preparing the Eggplant
Preheat the oven to 200 °C.
Cut off the eggplant stems and slice them lengthwise into pieces approximately 0.5 cm thick.
Heat a non-stick pan over medium heat and dry-roast the eggplant slices for 2 minutes on each side. Then place them on a plate lined with paper towels, season them with salt and pepper on one side, and let them rest for 10 minutes. Wipe off any released water with a paper towel.
Chef's tip
For an even more intense flavor, you can let the eggplants drain with salt for a bit longer – this step removes bitterness and helps achieve a perfect texture after baking. Serve with a slice of fresh sourdough bread!
Ingredients
Nutritional values
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