This recipe transforms eggplant into a delightful dish, topped with a rich tomato sauce, fresh mozzarella, colorful cherry tomatoes, and egg yolk. The eggplant slices are first seasoned and baked until tender, then layered with flavorful ingredients and finished in the oven to create a harmonious blend of textures and tastes.
Why You’ll Love It:
- Rich and Savory: The combination of tomato sauce, mozzarella, and egg yolk creates a rich, satisfying flavor.
- Fresh and Aromatic: The use of fresh herbs like basil and oregano adds a delightful aroma and taste.
- Versatile and Satisfying: Perfect as a main course or a side dish, it’s a great way to enjoy eggplant.
- Ingredients:
- Eggplant: 3-4, sliced into 4-5 cm pieces
- Tomato Passata: 300 grams
- Garlic: 1 clove
- Oregano and Basil: to taste
- Mixed Cherry Tomatoes: to taste
- Buffalo Mozzarella: 150 grams
- Extra Virgin Olive Oil
- Egg Yolks: 2-3
- Grated Parmesan Cheese: to taste
- Salt
- Preparation:
- Slice the eggplant and score the slices with a knife.
- Sprinkle with salt, oregano, drizzle with olive oil, and bake for 30 minutes at 180°C (356°F) in a ventilated oven.
- Prepare the tomato sauce with olive oil, garlic, salt, oregano, and basil.
- After the eggplant is baked, top with tomato sauce, buffalo mozzarella, sliced colorful cherry tomatoes, and a center of egg yolk.
- Sprinkle with grated Parmesan and bake for another 15 minutes at 180°C (356°F).
- Serving:
- Serve with a sprinkle of oregano and fresh basil leaves.
Enjoy this delicious baked eggplant dish, a perfect blend of Mediterranean flavors that’s sure to please your palate! 😋
