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Baked Eggplant

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Baked Eggplant

The perfect baked eggplant recipe with a picture and simple step-by-step instructions.

  • 1 g Eggplant fresh
  • 50 g Flour
  • 400 g Italian pasta sauce FP
  • 2 tbsp Currant jelly
  • 300 g Mozzarella
  • 3 tbsp Oil
  • Salt and pepper
  1. Wash and slice the aubergine and turn in the flour on a plate. Heat the oil in a pan and fry the slices brown on both sides, sprinkle with salt and pepper. Preheat the oven to 200 degrees (circulating air 180 degrees). Place the aubergine slices in an ovenproof dish. Mix the pasta sauce with the currant jelly. Cut the mozzarella into slices. Pour the sauce over the aubergines, cover with mozzarella slices, and bake in the oven for about 15 minutes. Baked and serve hot.
Dinner
European
baked eggplant

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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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