Baked Eggplant Caprese

Ingredients

• 2 Eggplants
• Salt
• 4 tomatoes
• 2 balls mozzarella (250 g)
• 0.5 Red Onion
• 1 Garlic clove
• Olive oil (for the dish)
• pepper (ground)
• 2 tbsp olive oil
• a handful basil

Instructions

1. 1.

   Wash and trim the eggplants, slice lengthwise into 1–2 cm thick rounds. Sprinkle with salt and let sit for about 30 minutes to draw out water, then pat dry.

2. 2.

   Preheat the oven to 200 °C (400 °F) fan‑heated. Wash the tomatoes, remove stems, and slice thinly. Drain the mozzarella and slice it thinly as well. Slice the red onion into fine strips. Peel the garlic and press through a press.

3. 3.

   Place the eggplant rounds in an oiled baking dish, season with pepper, drizzle with olive oil, and bake for about 10 minutes. Brush with garlic, then layer with onion, tomato, and mozzarella, sprinkle with salt and pepper, and return to the oven for another ~20 minutes until bubbly.

4. 4.

   Cut the baked eggplant into pieces, arrange on plates, garnish with basil, and serve with a fresh salad if desired.