Eggplant Parmesan

Ingredients for 4 servings:

• 3 small eggplants
• 300 g cherry tomatoes
• 250g mozzarella
• salt and pepper
• some olive oil
• some flour
• Parmesan, grated
• Basil for decoration

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

Finger food style

Wash the eggplants and cut into 24 slices. Sprinkle the slices with salt and let stand on a plate for one hour to remove the bitterness. Rinse with water and dry on kitchen paper. Coat in flour and fry in oil in a pan. Drain the fried slices on kitchen paper. Quarter the cherry tomatoes, add them to a pan with a little olive oil, and season with salt and pepper. Chop some basil and add them and simmer for about five minutes. Cut the mozzarella into 12 slices. Grease a muffin tin. Place a slice of eggplant in each well. Add some tomato pieces and a slice of mozzarella and sprinkle with Parmesan. Then add another slice of eggplant and some tomato pieces and sprinkle everything with Parmesan. Bake in an oven preheated to 200°C for about 20 minutes, until the crust is golden brown. Garnish with basil before serving. Tip: Can be eaten hot or cold.