Baked eggplant with mozzarella

Name: Baked eggplant with mozzarella
Total time: 20 min
Yield: 1
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

Cookinero 14 November 2022

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.