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Baked eggplant with mozzarella
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.
Ingredients
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