Aubergines baked with mozzarella and tomato sauce
Cooking time:
34 minutes
Active time:
20 minutes
Complexity:
Average
A great dish for a summer dinner, although you can actually make it anytime go-da. We took delicious striped eggplants "Graffiti" - they have small seeds and thin skin, they are not bitter, which means that they do not need to be soaked first and can be baked right away. And aesthetically pleasing, and tasty, and less hassle - solid advantages .
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5
Recipe "Eggplants baked with mozzarella and tomato sauce"
Ingredients for 4 servings
eggplant graffiti
2 pcs.
tomato sauce
2 tbsp. l.
garlic
2 tooth.
basil
a couple of twigs
mozzarella in brine
1 pack
Step 1/6
Wash the eggplants, cut off the stalks, cut into washers 1.5-2 cm thick.
Step 2/6
Line a baking tray with baking parchment and place the chopped aubergines on top.
Step 3/6
Peel the garlic and pass through the press. Put in a bowl and add the tomato sauce.
Step 4/6
Finely chop the basil (you need about 2 tbsp chopped leaves). Add the greens to the tomato sauce with the garlic and stir until the components combine.
Step 5/6
Put about 1 tsp of prepared sauce on each eggplant washer. Put the baking sheet in an oven preheated to 200 ℃ and bake for 12-15 minutes. If your oven has a convection mode, turn it on.
Step 6/6
Slice the mozzarella. Place a slice of mozzarella on each aubergine. Bake for about a couple more minutes at 200 ℃ until the cheese is melted and slightly browned.
Ingredients for 4 servings
eggplant graffiti
2 pcs.
tomato sauce
2 tbsp. l.
garlic
2 tooth.
basil
a couple of twigs
mozzarella in brine
1 pack
Nutritional value per 100 g
Calories
117 kcal
Proteins
8 g
Fats
5 g
Carbohydrates
9 g
Saturated fat
3 g
Dietary fiber
3 g
Added sugar
1 g
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