Eggplant bake is a tasty dish based on eggplant, mozzarella and tomato, ideal as a starter or main course.
Wash the eggplants and dry them well. Slice them into rounds with a mandoline, salt them and let them rest on a rack for half an hour.
Pat the eggplants with paper towels to remove the moisture. Cook the eggplants in the oven at 200°C for about 15 minutes.
Cut the mozzarella into slices that are not too thin.
Grease a baking dish and arrange the slices in a spiral, alternating eggplant, tomato and mozzarella until complete.
Sprinkle with grated Parmesan, a drizzle of oil and salt. Bake at 200°C for 20 minutes or until golden brown.
Remove from the oven and let rest a few minutes before serving hot or at room temperature.
Baking dish
Mandoline
After cooking the bake, let it cool completely at room temperature. Store in the refrigerator for 2-3 days or in the freezer for 2-3 months.
Use fresh mozzarella for an authentic flavor. The tomatoes must be fresh and ripe. To defrost, leave it in the fridge overnight or use the microwave.
Italia, Liguria
| Energy (kcal) | 74.54 |
| Carbohydrates (g) | 2.99 |
| of which sugars (g) | 2.29 |
| Fat (g) | 4.63 |
| of which saturates (g) | 2.67 |
| Protein (g) | 5.25 |
| Fibre (g) | 1.27 |
| Salt (g) | 0.1 |
