Eggplant dish with mozzarella

Eggplant dish with mozzarella and basil – A delicious recipe that combines Mediterranean flavors

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 4

When it comes to dishes that delight our taste buds, the combination of eggplant with mozzarella and basil is simply magical. This recipe is not only easy to prepare but also full of flavor, evoking memories of summer and meals served at the friendliest Italian bistros. I invite you to discover these flavors and experience the joy of cooking!

Necessary ingredients:

For the dish:
- 2 large eggplants
- 160 g cheese
- 160 g mozzarella
- 2 tablespoons grated parmesan
- Oil for frying the eggplants

For the sauce:
- 2 cans (about 900 g) diced tomatoes Cirio
- A head of garlic
- 3 tablespoons dried basil
- Salt and pepper to taste

Step by step:

1. Preparing the sauce:
Start by putting the contents of the two cans of tomatoes in a small pot. Add the dried basil, minced garlic, salt, and pepper to taste. Place the pot on low heat and let the sauce simmer, stirring occasionally. This sauce will add rich flavor and depth to your dish.

2. Preparing the eggplant:
Wash the eggplants and trim the stems. Then, slice the eggplants lengthwise, so the slices are about 1 cm thick. Heat 2-3 tablespoons of oil in a pan and sauté a few slices of eggplant until they become soft. It is important not to over-fry them, so they retain their texture. Remove the slices to a paper towel to absorb excess oil.

3. Preparing the cheeses:
Cut the cheese and mozzarella into slices slightly thicker than those for a sandwich. These cheeses will melt and combine perfectly in the oven, providing a delicious texture.

4. Assembling the dish:
In a soufflé dish (you can use ceramic or glass), start layering the ingredients alternately: a slice of eggplant, a slice of cheese, another slice of eggplant, followed by a slice of mozzarella. Continue this process until you run out of ingredients. Finally, pour the tomato sauce over the entire dish, making sure it reaches all corners. Sprinkle the grated parmesan on top for a savory taste and delicious crust.

5. Baking:
Preheat the oven to 175 degrees Celsius. Place the dish in the oven and let it bake for 40-45 minutes. You will know it is ready when the cheese is melted and slightly browned, and the eggplants are tender.

Serving and suggestions:
This eggplant dish with mozzarella can be served warm, alongside a fresh green salad with cherry tomatoes and a drizzle of olive oil. Additionally, a slice of toasted bread with a drizzle of olive oil and garlic would perfectly complement the meal. It can be a light dinner or a main course at a festive meal.

Tips and variations:
For a vegan option, you can replace mozzarella with a nut-based or tofu substitute. You can also experiment with other herbs like oregano or thyme to add another level of flavor. If you want a spicy taste, you can add chili flakes to the sauce.

Nutritional benefits:
This recipe is an excellent source of fiber due to the eggplants and tomatoes, rich in vitamin C and antioxidants. Mozzarella and cheese provide protein and calcium, making this dish a healthy and balanced choice.

Frequently asked questions:
- Can I use frozen eggplants?
It is recommended to use fresh eggplants for better texture. Frozen eggplants can be useful, but they may have a softer texture after cooking.

- How can I store leftovers?
The eggplant dish with mozzarella stores well in the refrigerator in an airtight container for 3-4 days. It can be reheated in the oven or microwave.

- What kind of drinks pair well?
A dry white wine, such as Pinot Grigio, pairs wonderfully with the flavors of this dish. Additionally, a cold herbal tea or fresh lemonade are excellent options to complement the meal.

I invite you to try this eggplant dish with mozzarella and basil, enjoy the Mediterranean flavors, and share a meal full of love and passion for cooking with your loved ones! Enjoy your meal!