Baked eggplant with pesto and mozzarella

Ingredients for 4 servings:

• 2 small eggplants
• 2 packs of mozzarella
• 2 tbsp Parmesan, freshly grated
• some olive oil
• ½ jar pesto
• Sea salt, coarse
• Pepper, colorful

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Cut the eggplant into even slices. Place the slices in a bowl and drizzle with olive oil and brown on both sides in the oven at high temperature for 3-4 minutes. Instead of the oven, you can also brown the slices in a pan. However, the slices must not overlap and must be turned over frequently. Meanwhile, slice the mozzarella. Once the eggplant is lightly cooked and browned, place a slice of mozzarella on one half of the eggplant slices and spread with pesto. Sprinkle with fresh pepper and a pinch of salt, if desired, and then cover with a second slice of eggplant. Sprinkle with a little grated Parmesan cheese. Heat briefly in the oven again before serving so that the cheese melts slightly. For variation, you can also add a slice of tomato between the slices.