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408 kcal
Recipe for Baked aubergine with mozzarella and tomato
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408 kcal
1 kcal
407.7
25.4g
31.3g
7.9g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Tomato0.75× piece (127.5 g)
- Mozzarella cheese1× portion (125 g)
- Aubergine120 g
- Olive oil1× teaspoon (5 g)
- Balsamic vinegar3 ml
- Salt2× pinch (1 g)
- Pepper, black1× pinch (1 g)
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How to make Baked aubergine with mozzarella and tomato
1. Heat the oven to 180C C.
2. Cut the aubergine into medium sized round slices, then pierce them with a fork and coat with olive oil.
3. Next, fry the aubergine slices on both sides in a pan, then place them on a paper towel on a plate to absorb the excess oil.
4. Thinly slice the tomato and mozzarella.
5. Place a slice of mozzarella, tomato then more mozzarella in each slice of aubergine, season lightly with salt and pepper, then cover with another slice of aubergine.
6. Once the aubergines are prepared in this way, roast hem in the oven for around 5 minutes.
7. Serve lightly drizzled with balsamic vinegar.
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