Aubergine margherita: all the flavor of pizza but light

Want to make a super stringy eggplant dish without having to fry anything?

Well, below you will find the super simple recipe to replicate baked eggplant stuffed with mozzarella.

Our stomach will be satisfied and the palate very happy.

eggplant margherita whole margnerita eggplant flavor

Aubergine margherita: all the flavor of pizza but light

The ingredients to use to complete this dish are:

  • 60 gr of tomato puree
  • 30ml olive oil
  • 1 eggplant
  • mozzarella to taste (bread pizza)
  • basil
  • Salt
  • pesto to taste

Let’s make a good plate of aubergines together without having to fill the apartment with the smell of fried food.

Obviously, cut an eggplant into about 1-centimeter slices after washing it.

Then place each slice on a baking sheet lined with parchment paper. At this point we dip a brush in a mixture formed by the amount of oil indicated in the list and two tablespoons of pesto. Then we brush the result on each slice.

Once this operation is finished, we turn our aubergine slices over and repeat the same procedure.

After carefully completing this process, bake for 20 minutes at a temperature of 180 degrees.

Meanwhile, cut the mozzarella into slices and in a small bowl add the tomato sauce, a drizzle of olive oil, a pinch of salt and the finely chopped basil and then mix.

Once the aubergine is cooked, remove the pan from the oven. Then on a slice we put a spoonful of our sauce and then we put the mozzarella on top. Cover the mozzarella with a little more tomato sauce and close with a slice of aubergine. Let’s make another layer on top.

We then repeat the same sequence for the other remaining slices as well. I recommend: you have to be careful to leave a layer of mozzarella on the surface.

Season with a little oil and bake our 4 portions at 180 degrees for 15 – 20 minutes.

Once ready, transfer them to a plate and garnish with basil.

Follow us on Google news!

You may also be interested in…