Recipe Eggplant Mozzarella Tomato

Pepper to taste with the black pepper.

Recipe eggplant mozzarella tomato. You now have 12 rounds. Remove the eggplants from the oven pour the tomato mixture over them and top with mozzarella slices. Season the tomatoes and mozzarella with salt and pepper.

Return to the oven for a further 15 minutes or until the cheese melts. Roughly chop the tomatoes in their tins and add to the onion. Heat oven to 350 deg f 180 deg celsius.

Pat dry each slice of the eggplant. Bake the eggplant for 20 minutes at 350 f 180 c. Insert the tomato slices in between the eggplant slices.

Preheat an oven to 400 degrees f 200 degrees c and grease a 9x13 inch baking dish. Arrange tomatoes and mozzarella decoratively around the edge of a large serving platter. Roast until eggplant is golden and tender about 20 minutes.

Place the stuffed eggplant in an oiled baking dish and bake until the eggplant is tender for about 50 minutes. Top with basil leaves and drizzle with remaining 2 tablespoons oil and balsamic vinegar. Rinse the eggplant under cold water for a few minutes to remove all of the salt.

Layer eggplant slices with the onion and tomato mixture in a shallow lightly greased casserole. Let cool to room temperature. Put a sheet of nonstick baking paper on a cookie tin.