Light Bites

Eggplant with tomatoes and mozzarella


2 eggplants
4 garlic cloves
150 grams of mozzarella
3 tomatoes
salt, pepper, basil, oregano

1. Cut the eggplants horizontally in round, thin slices. In a bowl, mix them with a bit of olive oil Sprinkle them with a bit of olive oil and mix them well with the mashed garlic cloves in a bowl. Then, arrange them one by one on a pan and stick it in the oven for 10-15 minutes until they are brown.
2. Add on top a slice of mozzarella and a slice of tomato and leave it in the oven for maximum 5 minutes more.
3. Serve immediately with fresh basil and oregano. You can also sprinkle extra olive oil on top!


Photo credits: Anamaria Olaru


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