Directions
- 1Slice the eggplant into a fan shape, sprinkle with salt, and let it rest.
- 2Let the eggplant rest.
- 3Cut the tomato and mozzarella into slices.
- 4Rinse the eggplant with cold water and pat dry.
- 5Brush each eggplant slice with pesto and layer the tomato and mozzarella slices between the eggplant cuts.
- 6Bake at 180°C with top and bottom heat plus convection.
Ingredients
- eggplant, sliced like a fan
- salt
- tomato, sliced
- mozzarella, sliced
- pesto
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