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Eggplant – mozzarella – towers with tomatoes

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Ingredients for 4 servings:

  • 2 small eggplants
  • salt and pepper
  • 3 tbsp olive oil
  • 4 tomatoes
  • 300g mozzarella
  • basil, fresh
  • Balsamic vinegar
  • Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 220°C. Wash the eggplants and then cut them crosswise into 1 cm pieces. Sprinkle with salt and let stand for 20 minutes to release the bitterness. Rinse and pat dry. Slice the tomatoes and mozzarella. Heat the oil in a pan and fry the eggplant slices. Alternate the eggplant, tomato, and mozzarella slices with basil leaves to form small towers. Season the tomatoes with salt and pepper, drizzle with balsamic vinegar and 1 tablespoon of oil. Place in a greased baking dish and bake in the preheated oven 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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