Eggplant with paprika and mozzarella
Italian dish with lots of vegetables! Eggplant, paprika and mozzarella with Italian herbs, chili and olive oil from the oven.
Cut the aubergines into slices of about 3/4 cm thick, sprinkle with salt and leave them for about 15 minutes. Cut the peppers and mozzarella into small pieces. Finely chop the Italian herbs.
Mix the paprika with mozzarella, Italian herbs and salt and chili pepper to taste.
Dab the eggplant slices dry with a paper towel and brush them with oil on both sides. Heat a frying pan with non-stick coating. Put a layer of eggplant slices in the pan and fry them for 3 minutes on medium heat.
Fry all the aubergine slices.
Spread the eggplant slices on the baking sheet. Let the slices overlap slightly.
Preheat the oven to 225 ° C. Spoon the paprika-mozzarella mixture over the aubergines. Put the baking sheet in the middle of the oven and let the cheese melt in about 15 minutes and the dish warm up.
Delicious with spaghetti with fresh pasta sauce napolitana.
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