Vegetarian stuffed eggplants in a special way

Ingredients for 2 servings:

• 2 m.-large eggplant(s)
• 1 ball of mozzarella
• 2 m.-sized tomatoes, sliced
• 2 garlic cloves, finely chopped
• 1 bunch parsley, finely chopped
• 1 tsp, heaped oregano
• salt and pepper
• a little olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 39 minutes; Total time approx. 1 hour 4 minutes

Pierce the eggplants and steam them in the steamer for about 3-4 minutes, then let them cool slightly. In the meantime, mix the finely chopped garlic with the parsley. Once the eggplants are no longer too hot, cut them lengthwise into 2 cm wide strips, not cutting all the way through. Season the eggplants with salt and top with the tomatoes and mozzarella slices. Sprinkle everything with oregano and place in an ovenproof dish, then sprinkle with the parsley mixture. Drizzle everything with olive oil. Bake in a preheated oven at 200°C (top/bottom heat) for about 35 minutes. If you don’t want to pre-cook the eggplants, you can also prepare them raw. However, the cooking time will be considerably longer.