Eggplant with tomato, basil and mozzarella
It seems to me that this food was prepared in Estonian homes already decades ago. I don’t think anyone will be surprised to see this recipe, but I will post it to remind everyone again that such food also exists in our memories and recipe books. Also, this food is surprisingly similar to the popular food that is served at Café Crepp and is one of my favorites, except that I do not use salad to serve – the food is great without it.
Preparation time: 20 min preparation, 15-20 min baking
Level: average
Serves: for two
Ingredients:
6 about 1 cm thick slices of eggplant. Use a larger eggplant.
6 slice tomatoes
A small handful of chopped basil
125 g of buffalo mozzarella
Salt and black pepper
For slicing olive oil and sprinkling on food
Some basil tops for garnish
Preparation:
1. Cut 6 slices of eggplant, heat a little oil in a pan over medium heat, and fry the eggplants lightly on each side for about 5-10 minutes. Use a pan that can be placed in the oven or, after frying the eggplants, place them in the baking tin
2. Cut the tomato slices. Season the eggplants with salt and pepper, place the tomato slice on top of the eggplant slices.
3. Chop the basil and cover the tomato slices with the basil
4. Cut the mozzarella ball into slices and place on top of the basil layer. Season lightly with salt and pepper
5. Place the pan or oven dish with the food in the oven mode and grill for 15-20 minutes until the mozzarella begins to melt.
6. Add the basil tops for serving, if desired you can drizzle over more olive oil
Done !!!
