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Baked Eggplant Fan with Tomato and Mozzarella
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Baked Eggplant Fan with Tomato and Mozzarella

45 minServes 2Nutri-Score B€€
from @alenakhmil98 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • eggplant (sliced fan-style, not all the way through)Produce2 pieces
  • saltSpices5 g
  • tomato (sliced)Produce2 pieces
  • mozzarella (sliced)Dairy200 g
  • pestoPantry60 g

per serving

Nutrition

355kcal

Carbs
23 g
Proteins
19 g
Fat
21 g
Adapt tools

what you’ll use

Tools

  • Baking dish
  • Pastry brush

step by step

Method

  1. Salt the eggplant

    • Slice the eggplant fan-style, keeping the base intact.
    • Sprinkle with salt and leave to rest.
    Step 1

  2. Prepare the filling

    • Cut the tomato into slices.
    • Cut the mozzarella into slices.
    Step 2

  3. Rinse and dry

    • Rinse the eggplant with cold water.
    • Pat dry with paper towel.
    Step 3

  4. Fill the layers

    • Brush each slice with pesto.
    • Insert tomato and mozzarella between the layers.
    Step 4

  5. Bake

    • Bake at 180 °C with top and bottom heat plus convection.
    Step 5
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