in Italy

Baked eggplant with mozzarella

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Ingredients for 4 servings:

  • 1,800 g eggplant(s)
  • olive oil
  • 1,000 g tomatoes
  • 40 g Parmesan
  • 250g mozzarella
  • 5 sage leaves
  • 2 sprigs rosemary

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Slice the eggplant lengthwise into thin slices and season with pepper. Brush a baking sheet with olive oil. Place the eggplant slices side by side and drizzle with 3-4 tablespoons of olive oil. Bake in the preheated oven on the middle rack at 250°C for about 5 minutes. Turn halfway through, then remove and season with salt. Slice the tomatoes, arrange them on top of the eggplant slices, and season with salt and pepper. Grate the Parmesan cheese. Chop the sage and rosemary. Sprinkle the herbs and Parmesan cheese over the tomatoes. Cut the mozzarella into thin slices and arrange them on top. Bake in the oven at 200°C for about 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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