Although it looks similar to the delicious eggplant parmesan, this recipe is even easier to make since we only need three ingredients: eggplant, mozzarella and tomato sauce. Obviously it will always be better with homemade tomato sauce, but if you don’t have it, you can substitute it with a store bought one.
We tell you how to make a delicious and easy roast eggplant and mozzarella at home with which to solve the garnish of a baked fish or as a light dinner throughout the year.
We cut the well-washed aubergines into thin slices that we pass through the iron so that they take on some color. We can use a little oil, for example with a spray that will prevent us from adding too many calories to the dish. It is not necessary to peel the aubergines, in fact, in the skin we find numerous nutrients in addition to fiber, so it will not take too long.
Oil sprayer. Cooking oil spray. Olive Oil and Lemon Oil Spray Vaporizer. Oil Dispenser, Spray Oil Dispenser. Vaporizer Vinegar Cooking Spray
Place a first layer of aubergine in a source greased with oil. vWe are going to make a kind of lasagna with the three ingredients that will be repeated at least three times (nine layers in total): eggplant, tomato sauce and grated cheese. In the last layer we will also add the sliced fresh mozzarella.
Alluflon Tradizione Italia, Baking Tray, Stone Surface Platter, Non-Stick and Anti-Scratch Coating, Dishwasher Safe, Dimensions 35×25 cm
Bake at 225ºC for about 20 or 25 minutes or how long it takes for the cheese to be golden. Let stand a few minutes with the oven off and serve hot. A piece of advice: prepare bread at the table because it is one of those dishes where you dip non-stop.
And if what you want is to avoid the oven, at DAP they offer us these healthy aubergine and tomato montaditos that use the same ingredients but in a different way, as you can see in the video.
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Photos | FotoInToscana by Moira e Raffaella on Unsplash and Directo al Paladar