Eggplant festival
Instructions
Remove the stem, wash and dry the eggplant.
With a sharp knife cut into "petals", so leave the slices all joined at the base.
Cut into slices of mozzarella and tomatoes, washed, and dried seeds deprived of.
Place the Eggplant on a baking sheet brushed with oil with the open part facing upwards.
Placed between a "petal" and the other a tomato and a slice of mozzarella alternating.
Finely chop a bunch of parsley, a few basil leaves and two cloves of garlic.
Sprinkle the Eggplant with the mixture, adjust salt and pepper.
Drizzle with oil spilled.
Cover the pan with aluminum foil and place in preheated oven at 180 degrees for about 45 minutes.
Then remove the aluminum foil and continue baking, always in the oven at 180 degrees for 15-20 minutes.
Gently place the eggplants on the serving dish, held in hot, cover with the sauce and serve.
Ingredients and dosing for 4 persons
- 4 small round aubergines
- 4 large ripe tomatoes
- 1 mozzarella grande
- 2 cloves of garlic
- 1 sprig of parsley
- Some leaves of basil
- Olive oil
- Salt
- Pepper