Baked eggplant (3)
Instructions
Wash the aubergines and cut them in half, remove the inside a bit by removing part of the internal pulp, salt and put them to rest upside down for at least 4 hours.
Cut the mozzarella into cubes, season it with garlic, parsley and chopped oregano along with a little olive oil; distribute mozzarella in the recess of the Eggplant and cover with sliced tomatoes.
Grease pan 1, arrange the Eggplant and sprinkle with a little oil.
Cover the pan with a sheet of aluminum foil and put in oven at 180 degrees for 45 minutes.
