Baked Eggplant

Ingredients

• 1 large eggplant
• Salt
• 150 g small mushrooms
• 100 g sun‑dried tomatoes (in oil)
• 100 ml dry white wine
• 1 tbsp capers
• Pepper (freshly ground)
• 3 tbsp olive oil
• 300 g mozzarella
• 2 handfuls arugula

Instructions

1. 1.

   Wash, trim and cut the eggplant lengthwise into 4 large slices about 1.5 cm thick. Sprinkle with salt and let stand for about 10 minutes.

2. 2.

   While that rests, clean and halve the mushrooms. Drain the tomatoes and finely chop them. Reserve 1 tbsp of the oil and quickly sauté the mushrooms in a hot pan. Add the tomatoes and deglaze with wine. Cook for about 5 minutes until the liquid has almost completely evaporated. Remove from heat, stir in the capers, salt and pepper.

3. 3.

   Preheat the oven to grill mode.

4. 4.

   Pat the eggplant slices dry and sear them in a hot pan with 2 tbsp oil, 3–4 minutes per side. Transfer to a baking sheet and spread the tomato‑mushroom mixture over the slices. Drain the mozzarella well and tear into pieces. Place on top of the slices and drizzle with the remaining oil. Broil for 2–3 minutes until lightly browned.

5. 5.

   Wash, trim and dry the arugula.

6. 6.

   Arrange the eggplant slices on plates, grind pepper over them, and garnish with arugula before serving.