Eggplant in italian

2 servings
50 min

How to make eggplant Italian? Prepare all the products that are listed in the recipe. Take tomatoes juicy, fleshy and better seasonal (they are slightly sweet and perfectly complement eggplant). Rinse vegetables in cold water and dry with napkins to get rid of excess moisture.

Cut the tails off the aubergines. Cut the bluish into thin plates along with a sharp, thin knife. Make the eggplant thickness about 0. 5 cm.

In a small deep container, mix vegetable or olive oil with spices. I used a mixture of ground peppers, garlic powder, Italian dry herbs and a pinch of salt. Mix everything well. If you have unseasonal tomatoes, then add just a little sugar to balance the taste.

Use a silicone brush to grease the aubergines on both sides. Grease lightly so that the bluish ones do not absorb a lot of oil, but at the same time are completely covered with aromatic marinade.

Line a baking tray with baking paper. Put the aubergines in one flat layer and send to the preheated oven to bake for 30 minutes.

While the eggplants are baking, prepare the rest of the products. Drain the juice from mozzarella and cut the cheese into thin plates. Cut the tomatoes into thin circles.

Grate Parmesan (or other hard cheese) on a fine grater.

For each eggplant, lay out two pieces of tomato.

On one side, put a mug of thin mozzarella, on the second grated cheese. Send again to the oven until the cheeses melt. It will take about 5-7 minutes.

Sprinkle the ready-made aubergines with ground allspice.

And garnish with a sprig or leaflets of fresh basil.

Roll the eggplant in half, into a kind of converters, or serve as it is. Done!