14 Jun Eggplant with mozzarella and grated cheese
Eggplant with mozzarella and grated cheese is a recipe typical of southern Italy in which we can use the vegetables to prepare a delicious and very complete dish. Go for it!
Ingredients (for 4 people):
- 2 large eggplants
- 200gr of Mozzarella cheese
- 100gr of grated cheese (Parmesan, Emmental, Cheddar, Gouda, etc)
- Fried tomato sauce
Initially peel and wash the aubergines. We cut them into slices of half a centimeter. To make the dish a bit healthier, we have opted to go over the plate, with only a little oil, but if you want to follow the original Italian recipe, you can reboze and fry them later.
To know the exact point where the aubergines should be, we should note that they are slightly transparent. Texture should be soft, although we can leave them slightly toasted.
We let preheat the oven at 180ºC while we start to mount the plate. We can make it from the layers that we want, but we recommend making three in this order: on the base we place the aubergines, sprinkle the grated cheese (the one you like) on top, place a slice of mozzarella and on the cheese the sauce tomato. We close again with a layer of eggplant and repeat the process.
On the last layer, we wanted to decorate it with a slice of tomato and a bit of grated cheese that will be the gratin in the oven.
We introduce it in the oven approximately 20 minutes, until the cheese has melted and begins to gratinate.