Follow these steps for perfect results
eggplant
sliced
tomato
sliced
mozzarella cheese
sliced
basil
fresh
salt
pepper
ground
Salt the eggplant slices and let them drain for 10 minutes to remove bitterness.
Cut the tomato into slices.
Slice the mozzarella cheese.
Separate the basil leaves.
Preheat oven to 375°F (190°C).
Lightly grease a tart pan.
Layer tomato slices, eggplant slices, and basil leaves in the prepared pan.
Sprinkle some mozzarella cheese over the vegetables.
Continue layering tomatoes, eggplant, basil, and mozzarella until all ingredients are used.
Top with remaining mozzarella cheese.
Season with salt and ground pepper.
Bake in the preheated oven for 25 minutes, or until the surface is golden brown.
Let cool slightly before serving.
Serve immediately.
Expert advice for the best results
For a richer flavor, add a drizzle of olive oil before baking.
To prevent the eggplant from sticking, you can lightly dust the tart pan with breadcrumbs.
Use different types of cheeses, like parmesan or ricotta, for a varied flavor profile.
Everything you need to know before you start
10 minutes
Can be assembled ahead of time and baked just before serving.
Garnish with fresh basil leaves or a drizzle of balsamic glaze.
Serve with a side salad
Serve as a side dish to grilled chicken or fish
Serve as a light lunch with crusty bread
Pairs well with the Mediterranean flavors
Discover the story behind this recipe
Popular in Mediterranean cuisine as a summer dish.
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