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Melanzane Caprese – Eggplant with tomatoes and mozzarella from the oven

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Ingredients for 1 servings:

  • 1 eggplant(s)
  • 1 ball of mozzarella, sliced
  • 2 tomatoes, sliced
  • some basil
  • 1 pack of pureed tomatoes, approx. 500 g or 1 can of peeled tomatoes, approx. 400 g
  • salt and pepper
  • some cheese, grated for topping

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

low-carb, vegetarian

Preheat the oven to 200°C (top/bottom heat). Place the canned tomatoes in a baking dish. Slice the eggplant lengthwise. Layer the tomato slices, basil leaves, and mozzarella slices on top, then arrange the eggplant in the baking dish and season with salt and pepper. Place the baking dish on the middle rack and bake at 200°C (400°F) for about 20 minutes. Sprinkle with some grated cheese and return to the oven until the cheese is nicely browned.

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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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