Malzemeler
-
1 large globe eggplant (500 g)
-
2 tablespoons Livvy olive oil
-
1 tablespoon tomato paste
-
50 g tomato juice
-
1 garlic clove
-
100 g mozzarella
-
10 fresh basil leaves
-
Salt
Tarifler
Slice the eggplant into thick rounds, about a finger’s width.
Preheat your oven to 180°C (355°F).
Place the eggplant slices on a baking sheet lined with parchment paper.
Mix the olive oil and salt in a bowl, then brush over the eggplant slices.
Bake for about 30 minutes until the eggplants are tender.
In a bowl, mix the tomato paste, tomato juice, and garlic. Spread this mixture evenly over the baked eggplant slices.
Slice the mozzarella and place it on top of the eggplants.
Return to the oven and bake for another 5 minutes, or until the cheese melts.
Top with washed basil leaves right after removing from the oven.
