Eggplant Saltimbocca

Ingredients for 4 servings:

• 400 g eggplant(s)
• salt and pepper
• 2 garlic cloves
• 5 tbsp olive oil
• 125 g tomatoes
• 125g mozzarella
• 2 sprigs sage
• 2 sprigs rosemary

Instructions

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

Wash and trim the eggplant, and cut lengthwise into approximately 8 slices (approx. 0.5 cm thick). Place on a baking sheet, sprinkle with salt, and set aside. Peel and finely chop 1 garlic clove and mix with the oil. Wash and trim the tomato and cut into 8 slices. Drain the mozzarella and cut into 8 slices. Rinse the eggplant slices, pat dry, and grill on the preheated grill for 2-3 minutes. Wash the herbs and shake dry. Peel 1 garlic clove and slice. Briefly grill the herbs and garlic slices in a grill tray. Lightly brush the eggplant slices with garlic oil, season with pepper and salt. Pluck the sage leaves from the stems. Pluck the rosemary sprigs into smaller pieces. Place a tomato slice, a cheese slice, and herbs on each eggplant slice. Season again with pepper and salt, fold the eggplant over the slices, and garnish with garlic slices. Serve immediately.