Nutrition Facts
4 servings
4
Recipe: Eggplants with Tomato Sauce and Mozzarella
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Discover this recipe for eggplant with tomato sauce and mozzarella. This dish will delight all tastes. It’s a delicious summer meal where the tender eggplant, aromatic tomato, and the sweetness of mozzarella come together perfectly.
For the dish
4 Medium eggplant
2 Buffalo mozzarella
1 pinch Salt
1 dash Olive oil
For the tomato sauce
1 Peeled tomato (or homemade canned tomatoes)
1 Onion
1 clove Garlic
1 dash Olive oil
1 Bay leaf
Salt and pepper
Directions
1
Preparation of the tomato sauce: Finely chop the onion and place it in a pan with a drizzle of olive oil. Once golden, add peeled tomatoes or canned tomatoes, minced garlic, salt, and pepper. Add dried thyme, oregano, and/or marjoram, along with a bay leaf. Bring to a boil, then reduce to low heat and let simmer for at least an hour, stirring occasionally.
2
Preparation of the eggplants Meanwhile, wash and cut the eggplants in half, lengthwise. Salt them and let them rest for 30 minutes to draw out moisture. After this time, wipe them with paper towels and then drizzle olive oil over each slice.
3
Cooking Bake for at least 30 minutes at 200 °C (flesh side facing up in the oven) When they are cooked (insert a knife, the flesh should be tender), remove from the oven.
4
Place tomato sauce on each half of the eggplant. Slice the mozzarella and place it on top.
5
Final cooking Put back in the oven for about 10 minutes to melt the mozzarella or 15 minutes to brown it.
6
Serve immediately, with eggs sunny-side up for example. Have some good fresh bread on hand for dipping.
Ingredients
For the dish
4 Medium eggplant
2 Buffalo mozzarella
1 pinch Salt
1 dash Olive oil
For the tomato sauce
1 Peeled tomato (or homemade canned tomatoes)
1 Onion
1 clove Garlic
1 dash Olive oil
1 Bay leaf
Salt and pepper
Directions
Directions
1
Preparation of the tomato sauce: Finely chop the onion and place it in a pan with a drizzle of olive oil. Once golden, add peeled tomatoes or canned tomatoes, minced garlic, salt, and pepper. Add dried thyme, oregano, and/or marjoram, along with a bay leaf. Bring to a boil, then reduce to low heat and let simmer for at least an hour, stirring occasionally.
2
Preparation of the eggplants Meanwhile, wash and cut the eggplants in half, lengthwise. Salt them and let them rest for 30 minutes to draw out moisture. After this time, wipe them with paper towels and then drizzle olive oil over each slice.
3
Cooking Bake for at least 30 minutes at 200 °C (flesh side facing up in the oven) When they are cooked (insert a knife, the flesh should be tender), remove from the oven.
4
Place tomato sauce on each half of the eggplant. Slice the mozzarella and place it on top.
5
Final cooking Put back in the oven for about 10 minutes to melt the mozzarella or 15 minutes to brown it.
6
Serve immediately, with eggs sunny-side up for example. Have some good fresh bread on hand for dipping.
Notes
-
Patbes
Succulent, my children loved it. -
Patsye
Very good -
Sarah
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