- Home
- Recipes
-
Categories
- Breakfast (259)
- Sandwich (109)
- Vegetable dishes (100)
- Baking with egg (121)
- Collection of recipes (1698)
- There are common allergens (1351)
- Just (1361)
- Impressive recipe (1019)
- Dinner with potatoes (157)
- Hot dishes for new year (452)
- Garlic season (472)
- Carrot season (317)
- Potato season (235)
- Recipe with video (251)
- Poultry dishes (119)
- In 30 minutes (408)
- Flour main courses (178)
- Green season (453)
- Does not contain common allergens (360)
- The island (338)
- Low calorie (153)
- Sweet pepper season (134)
- Tomato season (236)
- Snack (245)
- Snacks with bread or lavash (108)
- Salads with vegetables (108)
- In 15 minutes (114)
- Breakfasts with eggs (112)
- Soups (144)
- First courses (146)
- Baking (197)
- Low calorie (231)
- Dinner (561)
- Desserts (126)
- About
- Contact
Baked eggplant with mozzarella

How to cook Baked eggplant with mozzarella
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.
Reviews: 0
Have you already prepared this recipe? Tell what you think.