Directions
- 1Slice the eggplant in a hasselback style.
- 2Salt the eggplant slices and set it aside.
- 3Slice the tomatoes and mozzarella cheese.
- 4Spread tomato sauce over the eggplant.
- 5Stuff the eggplant slices with fresh tomatoes, mozzarella cheese, basil leaves, and drizzle with olive oil.
- 6Bake until golden and bubbly.
- 7Garnish with parmesan cheese and fresh parsley.
Ingredients
- 1 eggplant
- 1 pinch salt
- 3 tomatoes
- 1 block mozzarella cheese
- 1 cup tomato sauce
- 4 leaves basil
- 1 tablespoon olive oil
- 1 tablespoon parmesan cheese
Equipment
knifecutting boardbaking sheetbaking panspoon
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