Baked eggplants

Ingredients for 4 servings:

• 4 eggplants (250 g each)
• 500 g tomatoes
• 2 balls of mozzarella (150 g each)
• 2 cloves garlic
• 1 bunch of parsley
• Fat for the mold
• Salt and pepper, freshly ground
• 2 tbsp olive oil
• some basil leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

Oven-baked eggplant

Cut the washed eggplants into fans, leaving the stems still attached. Sprinkle with salt and let stand for 30 minutes. Blanch the tomatoes and peel off the skin. Cut out the blossom ends. Slice the tomatoes and mozzarella. Finely dice the peeled garlic and mix with the chopped parsley. Rinse the eggplants thoroughly and pat dry. Place in a greased ovenproof dish. Place the tomatoes, mozzarella, and parsley mixture into the cuts. Season with salt and pepper. Drizzle with oil. Bake in a preheated oven at 200°C (top/bottom heat) for about 30-40 minutes. Serve sprinkled with basil leaves.