Aubergine (Eggplant), Tomato & Mozzarella Melts

Submitted by Sarah Taylor

"Hadn't ever cooked with aubergine & discovered a delicious easy mousakka & thought I'd play around with the idea of aubergine with my fav flavour of Mozzarella & tomato, the garlic is a real bonus!"

 

• Ready In: 25mins
• Ingredients: 8
• Serves: 2

ingredients

• 2 large aubergines
• 4 teaspoons salt
• pepper
• 4 tablespoons olive oil
• mozzarella cheese
• vine tomatoes
• 2 cloves crushed garlic (optional)
• fresh basil (garnish)

directions

1. Cut aubergine into rings 5cm thick.
2. Place in roasting dish.
3. Brush with half oil& shake over half salt.
4. Place sliced tomatoes on each, then sliced mozzarella.
5. Sprinkle top with remainder salt, olive oil, pepper& garlic.
6. Bake for 20 minutes on 200°C.
7. Sprinkle with fresh basil& serve.

Reviews

[*Parsley*]

I enjoyed these eggplant little stacks. They make a pretty presentation, too. I only cooked mine for about 10 minutes, so the eggplant slices wouldn't be too soft. The fresh basil is a must - don't skip it! Thanx!