Eggplants with Mozzarella and Basil

Pleasantly baked eggplants, topped with delicious mozzarella and perfectly seasoned. You wont easily forget such a tasty side dish.

Details

  • Preparation Time: 50 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 piece Eggplant, raw

  • 1 spoon Salt, table

  • 250 g Cheese, mozzarella

  • 1 spoon Spices, basil, dried

  • 1 spoon Oil, olive

  • 20 g Butter, unsalted

Steps

  1. Wash the eggplants thoroughly, cut off the stems, and slice them into rounds. Salt the rounds on both sides and let them sit for at least 45 minutes to release water. Then, thoroughly dry them with paper towels. Slice the mozzarella into thin pieces.

  2. Place a pan on the stove and heat oil in it. Quickly fry the eggplant rounds for 2 to 3 minutes on each side. Grease a baking dish with butter, then neatly arrange the eggplant rounds in it. Place the mozzarella slices on top of the eggplants, and finally, sprinkle everything with basil.

  3. Preheat the oven to 180°C. Place the baking dish in the preheated oven and bake for 15 minutes, until the mozzarella melts and turns golden. Remove the baked dish from the oven and serve while still warm.

Nutrition Information (Per 100g)

  • Calories: 128.59 kcal
  • Fat: 8.23 g
    • Saturated Fat: 4.79 g
  • Carbohydrates: 4.04 g
    • Sugars: 1.5 g
  • Protein: 8.98 g
  • Fiber: 2.1 g