Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, baked eggplants with mozzarella π. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Baked eggplants with mozzarella π is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Baked eggplants with mozzarella π is something which I have loved my entire life. They’re nice and they look fantastic.
Make baked eggplants with tomatoes and mozzarella with help from an experienced culinary professional in this free video clip. Expert: Maria Vieages Filmmaker: Steven Watkins Series Description: You can make a wide variety of different dishes even more delicious just by adding a few. I used this time to get the rest of my ingredients ready. Baked Eggplant Parmigiana Wine Lady Cooks.
To get started with this recipe, we must prepare a few ingredients. You can have baked eggplants with mozzarella π using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Baked eggplants with mozzarella π:
- Make ready 2 pc π± Eggplant
- Get 100 grams π± Grated mozzarella cheese
- Get β
- Take For the sauce
- Make ready 2 tbsp π± Greek yogurt
- Make ready 2 pc π± Crushed garlic
- Make ready to taste π± Salt, pepper
Layer eggplant slices with the onion and tomato mixture in a shallow, lightly greased casserole. Trim each eggplant and cut in half lengthwise. Score the flesh, drizzle with olive oil and sprinkle with salt. Place in a baking dish in the oven, cut side up Remove the eggplants from the oven, pour the tomato mixture over them and top with mozzarella slices.
Steps to make Baked eggplants with mozzarella π:
- Cut the eggplant into slides.
- Bake for 20 minutes at 180*C.
- Grease with sauce and sprinkle with cheese on top.
- Bake for another 15 minutes.
Score the flesh, drizzle with olive oil and sprinkle with salt. Place in a baking dish in the oven, cut side up Remove the eggplants from the oven, pour the tomato mixture over them and top with mozzarella slices. Salting the eggplant draws out some of the bitter flavor and moisture. Less moisture in turn minimizes the amount of oil the eggplant will absorb. This dish has a crispy crackerlike crust, a nice contrast to the tender eggplant.
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