Eggplant Towers with Tomato and Mozzarella
Aubergine towers with tomato and mozzarella is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 Eggplants
- Salt
- Pepper (freshly ground)
- 4 tbsp olive oil
- 6 tomatoes
- 1 Garlic clove
- 1 Shallot
- 1 tbsp chopped parsley
- 300 g mozzarella (2 balls)
- parsley (for garnish)
Instructions
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1.
Wash, trim and slice the eggplants into 12 rounds. Salt, pepper and fry each side in 2 tbsp olive oil for 1-2 minutes until golden brown.
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2.
Wash 3 tomatoes, remove stems and cut into very thin slices. Blanch remaining tomatoes briefly, cool, peel, quarter, seed and dice finely. Peel and finely chop the garlic clove and shallot. Heat remaining oil, sauté garlic and shallot until translucent, add tomato cubes, season with salt and pepper, simmer for about 2 minutes, then stir in chopped parsley.
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3.
Preheat oven to 200°C (392°F) with fan or convection mode.
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4.
Drain mozzarella and slice into 12 rounds.
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5.
Layer 8 eggplant slices with tomato slices, season with salt and pepper, top each with a mozzarella round. Stack two of these topped slices together, add remaining eggplant slices on top, spread a little tomato sauce over them and cover with another mozzarella round. Bake in the preheated oven for 4-5 minutes until cheese begins to melt.
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6.
Serve with leftover tomato sauce and garnish with parsley.
