Baked Eggplant with Mozzarella

Name: Baked Eggplant with Mozzarella
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 striped eggplant; 3 el traditional olive oil; el balsamic vinegar; 125 g buffalo mozzarella bag; 7,5 g fresh basil container of 15 g

A tasty Italian recipe. The without meat / fish starter contains the following ingredients: traditional olive oil.

Ingredients

Kitchen Stuff

1 colander
1 paper towel

Directions

Cut 8 equal slices of the eggplant. Place the slices in a colander, sprinkle them generously with salt on both sides and leave to drain for a minimum of 10 minutes.
Dab the eggplant dry with kitchen paper. Heat the oil in a frying pan with non-stick coating and fry the aubergine in 10 min. Brown and done. Turn halfway.
Sprinkle the aubergine with the vinegar and season with salt and pepper.
Cut the mozzarella into 4 equal slices. Place a slice of aubergine on each plate and put some leaves of basil.
Place the mozzarella on the basil and cover with the rest of the eggplant.