Pan-fried eggplants with mozzarella stringy. How much I love eggplants, perfect to prepare in so many different ways. From the classic and always delicious Eggplant Parmesan to simple and exquisite Grilled Eggplants. The recipe I want to tell you about today is that of simple eggplants first baked in the oven and then immersed in a delicious sauce of fresh cherry tomatoes with lots of tasty and stringy mozzarella. A simple recipe that always wins everyone at the table, and don’t forget the bread for the delicious sauce. I baked the slices of eggplants in the oven, but you can also choose to grill them simply or, if you want to overdo it, fry them. Let’s run to the kitchen and prepare together some delicious Eggplants with mozzarella in the pan
AND DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer, Fall
- Energy 139.98 (Kcal)
- Carbohydrates 7.38 (g) of which sugars 5.35 (g)
- Proteins 7.74 (g)
- Fat 9.23 (g) of which saturated 4.53 (g)of which unsaturated 2.27 (g)
- Fibers 2.56 (g)
- Sodium 245.75 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Eggplants with Tomato
- 2 eggplants (medium)
- 9 oz cherry tomatoes
- 7 oz mozzarella
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- to taste salt
- 1 sprig basil
How to Prepare Eggplants with Mozzarella and Cherry Tomatoes
Wash the eggplants. Without peeling them, slice them thinly. Place the eggplant slices on a baking sheet lined with parchment paper. Brush them with olive oil and let them bake in a preheated oven at 375°F for 14-15 minutes. If you prefer, you can simply grill them.
While the eggplants are cooking, prepare the cherry tomato sauce. Pour 2 tablespoons of olive oil into a pan, add a clove of garlic and the cherry tomatoes cut into quarters. Season with salt and let cook on low heat for 7-8 minutes.
Remove the clove of garlic. Make a layer of eggplants slightly overlapping them inside the pan with the sauce. Cover with slices of mozzarella. More slices of eggplants and mozzarella until all ingredients are used.
Finish with a generous sprinkle of grated parmesan. Cover the pan with a lid and let cook for 7-8 minutes on low heat. At the end of cooking, add some fresh basil leaves.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you prefer, you can replace cherry tomatoes with 9 oz of tomato sauce
Don’t miss the recipe for Baked Eggplant Roll-Ups
