Eggplant in Italian

Step-by-step cooking

1. Step 1:

   

   How to make eggplant in Italian? Prepare all the products listed in the recipe. Tomatoes are juicy, fleshy and better seasonal (they slightly sweeten and perfectly complement eggplants). Rinse the vegetables in cold water and dry them with napkins to get rid of excess moisture.

2. Step 2:

   

   Cut off the tails of the eggplants. Cut the blue ones into thin plates lengthwise with a sharp thin knife. Make the thickness of the eggplant about 0.5 cm .

3. Step 3:

   

   In a small deep container, mix vegetable or olive oil with spices. I used a mixture of ground peppers, garlic powder, Italian dried herbs and a pinch of salt. Mix everything well. If you have unseasonal tomatoes, then add quite a bit of sugar to balance the taste.

4. Step 4:

   

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

5. Step 5:

   

   Cover the baking tray with baking paper. Put the eggplants in one even layer and send them to a preheated oven to bake for 30 minutes.

6. Step 6:

   

   While the eggplants are baking, prepare the rest of the products. Drain the juice from the mozzarella and cut the cheese into thin plates. Cut the tomatoes into thin slices.

8. Step 7:

   

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

9. Step 8:

   

   Put two slices of tomato on each eggplant.

10. Step 9:

    

    Put a circle of thin mozzarella on one side, grated cheese on the second. Send it back to the oven until the cheeses melt. It will take about 5-7 minutes.

11. Step 10:

    

    Sprinkle the finished eggplants with ground allspice.

12. Step 11:

    

    And garnish with a sprig or leaves of fresh basil.

13. Step 12:

    

    Roll the eggplant in half, into a kind of envelopes or serve it as it is. Done!