Italian-Style Baked Eggplant Appetizer
Everyday ingredients, Italian flavor! This dish has it all: affordable ingredients, easy prep, and incredible taste. It's wonderful with a slice of toasted rye bread on the side.
Cooking method
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Step 1:
Peel the eggplant and cut it into rounds about ¼ inch (5–7 mm) thick.
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Step 2:
Fry the eggplant rounds in vegetable oil on both sides.
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Step 3:
Meanwhile, slice the tomatoes into rounds, too.
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Step 4:
Grate the mozzarella on the coarse side of a box grater.
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Step 5:
Grease a baking dish with oil and spread the tomato sauce over the bottom (mine was a sweet-and-sour one this time). Arrange a layer of the fried eggplant and tomato rounds on top. Season with salt and pepper and scatter over the minced garlic and dried herbs to taste (oregano, thyme, rosemary). I used my own basil.
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Step 6:
Sprinkle over half of the grated mozzarella. Add another layer of vegetables, season, and top with the rest of the cheese.
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Step 7:
Bake in a well-preheated oven until the cheese crust is golden brown.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Pepper - 26 kcal/100g
- Mozzarella - 280 kcal/100g
- Hot tomato sauce - 99 kcal/100g
