Baked eggplant with mozzarella

Ingredients

• eggplant - 100 g
• Bulgarian pepper - 50 g
• Picadolce pepper - 20 g
• Mozzarella cheese - 45 g
• cherry tomatoes - 40 g
• fresh basil - 2 g
• olive oil - 10 g
• cream 33% - 100 g
• Grano Served cheese - 10 g
• Salt, pepper - to taste
• basil - 30 g
• pine nuts - 6 g
• cheese Grano Served - 6 g
• olive oil - 15 g
• garlic - 2 g

Cooking

Step 1

Cut a whole eggplant lengthwise 2 cm thick, fry one slice on both sides until golden brown. Bake bell pepper in the oven at a temperature of 180-200 degrees until half cooked for 12-15 minutes. Cherry tomatoes also bake in the oven at a temperature of 180-200 degrees for 3-5 minutes. Evaporate the cream with the addition of Grano Podano cheese.

Step 2

Pesto sauce: Punch the basil with a blender until smooth with the addition of pine nuts, Grano Podano cheese, olive oil and garlic. Bring to taste with salt and pepper.

Step 3

Place the eggplant in the center of the plate. Bulgarian pepper cut into pyramids (triangles), Mozzarella cheese divided into 3 parts. Decorate the eggplant around the edges with bell pepper, baked cherry tomato, Picadolce peppers and Mozzarella cheese. Top with cream sauce and pesto. Garnish with fresh basil.