How to make grilled aubergines in the oven with mozzarella, blanched courgettes and tomatoes, a dish rich in taste with a Mediterranean flavor.
Ingredients for 4 people
- 300 g of aubergines
- 200 g of zucchini
- 300 g of tomatoes
- 350 g of mozzarella
- 8 basil leaves
- 3 tablespoons of extra virgin olive oil
How to make baked eggplants with mozzarella, courgettes and tomatoes
Peel the aubergines and slice them into thin slices.
Grill them on a cast iron plate on both sides and transfer them to a tray.
Cut the courgettes into very thin slices lengthwise and dip them in boiling salted water for 1 minute, then drain and leave to cool on a tray.
Wash the tomatoes and cut them into thin slices removing the seeds.
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Also cut the mozzarella into thin slices.
Spread the grilled aubergine slices in a lightly greased baking tray, and lay out on each:
2 slices of blanched courgettes, slices of tomato, salt, pepper and a few leaves of basil, slices of mozzarella and other basil.
To close another slice of eggplant and another of mozzarella.
Put in preheated oven at 180 ° C for about 5 minutes.
When the mozzarella melts, take the stuffed aubergines out of the oven and garnish with a few basil leaves.
