Roasted eggplant with two cheeses
It’s probably a tradition that around Midsummer Day when we grill some meat, my son’s friend Mark talks about some Italian dishes he likes. This time he talked about the oven dish with eggplant and parmesan, which I didn’t make this time, but the idea moved and the result was such an Italian-flavored dish.
Currently, there are very good quality eggplants available in supermarkets, and since I like the taste of eggplant, I often prepare food using this vegetable.
In this dish, I used mozzarella to give the food a delicious cheesiness and covered with the parmesan, which crisps nicely in the oven. This food is easy to prepare and does not take very long.
Preparation time: 45 min to 1 hour including preparation
Level: easy
Quantity: server for two to four
Ingredients:
One eggplant sliced
One larger tomato
200 g of mozzarella
200 g of parmesan
Salt and freshly ground black pepper for seasoning
A small handful of basil leaves, thyme, oregano or any other herb can be found at home
Olive oil for sprinkling on food and serving lemon juice. Fresh parsley for garnish.
Preparation:
1. Cut the eggplant into 4-5 mm thick slices and roast in a dry frying pan until the eggplant is slightly browned.
2. Slice the tomato into thin slices
3. Slice the mozzarella and grate the parmesan
3. Chop basil leaves and other herbs
4. Cover the oven pan with baking paper, store the eggplant slices on paper
5. Sprinkle with olive oil, place a slice of mozzarella, herbs on a slice of eggplant, cover with a slice of tomato, season with salt and pepper and sprinkle well with parmesan
6. Bake in the oven at 220 degrees in the upper third of the oven for about 20 minutes or until the parmesan is nicely crispy
7. For serving, sprinkle with olive oil and lemon juice
Ready !!
