Fanned Tomato-Mozzarella Eggplant

Ingredients

• 4 small eggplants
• 3 tbsp pesto (jar)
• Salt
• Pepper
• 4 tomatoes
• 200 g mozzarella
• 2 stems basil

Instructions

1. 1.

   Wash the eggplants and slice them lengthwise in a fan shape so that the about 1 cm thick slices still cling together at the stem end. Spread thin layers of pesto on both sides of each slice and season with salt and pepper. Wash the tomatoes and cut off the stem ends. Slice the drained mozzarella into thin rounds. Salt and pepper the tomato slices. Wash, dry, and shake off the basil leaves, then pluck them apart. Layer the mozzarella and tomato slices between the eggplant layers.

2. 2.

   Place the stuffed eggplants in a greased baking dish if needed and roast in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) for about 50 minutes.