Baked eggplant tomato and Mozzarella appetizer

Step-by-step cooking

1. Step 1:

   

   Wash the eggplant, cut into circles 1.5-2 cm thick

2. Step 2:

   

   Chop the garlic

3. Step 3:

   

   Prepare the marinade. To do this, mix olive oil, balsamic vinegar and garlic in a glass container

4. Step 4:

   

   Transfer the eggplant to the marinade and mix well

5. Step 5:

   

   Close the container with a lid and let it soak for 5 minutes

6. Step 6:

   

   At this time, cut the tomato into circles 1.5-2 cm thick

8. Step 7:

   

   Salt and pepper them and add marjoram to taste

9. Step 8:

   

   Put the tomato and eggplant on a baking sheet with parchment. In a preheated oven to 240 degrees, bake on the grill mode for 7-8 minutes

10. Step 9:

    

    Slice 1cm thick cheese

11. Step 10:

    

    Vegetables are ready!

12. Step 11:

    

    Now carefully lay out a tomato circle, an eggplant circle on top, mozzarella on top, tomato and eggplant on top again. The main thing is to have time to do this while the tomato and eggplant are hot, so that the cheese melts a little and soaks into the vegetables. Bon appetit!