Italian style eggplant

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to make eggplants in Italian? Prepare all the products indicated in the recipe. Choose tomatoes that are juicy, fleshy and best in season (they sweeten slightly and perfectly complement eggplants). Rinse the vegetables in cold water and dry with napkins to remove excess moisture.

2. STEP 2

   

   Cut off the stems of the eggplants. Cut the blue ones into thin slices lengthwise with a sharp thin knife. Make the eggplants about 0.5 cm thick.

3. STEP 3

   

   In a small deep container, mix vegetable or olive oil with spices. I used a mixture of ground pepper, garlic powder, Italian dried herbs and a pinch of salt. Mix everything well. If you have out-of-season tomatoes, add just a little sugar to balance the taste.

4. STEP 4

   

   Using a silicone brush, brush the eggplants on both sides. Lubricate lightly so that the blue ones do not absorb a lot of oil, but at the same time are completely covered with the aromatic marinade.

5. STEP 5

   

   Line a baking tray with baking paper. Place the eggplants in one even layer and place in the preheated oven to bake for 30 minutes.

6. STEP 6

   

   While the eggplants are baking, prepare the remaining ingredients. Drain the juice from the mozzarella and cut the cheese into thin slices. Cut the tomatoes into thin slices.

7. STEP 7

   

   Grate Parmesan (or other hard cheese) on a fine grater.

8. STEP 8

   

   Place two tomato slices on each eggplant.

9. STEP 9

   

   Place a slice of thin mozzarella on one side and grated cheese on the other. Place back in the oven until the cheeses are melted. This will take approximately 5-7 minutes.

10. STEP 10

    

    Sprinkle the finished eggplants with ground allspice.

11. STEP 11

    

    And garnish with a sprig or leaves of fresh basil.

12. STEP 12

    

    Fold the eggplants in half into envelopes or serve as is. Ready!