Eggplant Mozzarella

Season eggplant slices generously with salt and pepper. Slice eggplant into about ½ inch slices whisk eggs together and prepare a separate area to place breadcrumbs and flour.

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Line two large baking sheets with parchment paper or silicone baking mats.

Eggplant mozzarella. Lightly brush both sides of the eggplant with the garlic herb olive oil. Repeat the process for another two layers finishing with tomato sauce and the mozzarella. Drizzle with the pesto to.

SEASON each layer lightly as. Repeat until the eggplants are used up making sure that the top layer has plenty of tomato sauce and mozzarella. Place 4 slices in an oven safe pan or baking dish and top with a slice or two of firm mozzarella 2-3 tomatoes a teaspoon or two or freshly grated parmesan cheese then top with another grilled.

Sprinkle over the eggplants increase the oven temperature to 220C and roast for a further 15 minutes or until golden and the cheese has melted. Combine eggplant and olive oil in a bowl season to taste and toss to combine. Dredge each slice in flour first then egg then breadcrumbs.

Slice eggplants into 12-inch thick rounds and place in one layer onto baking sheets. Cook eggplant in olive oil. Drizzle or brush eggplant slices with olive oil and season with salt and pepper.

Cut the eggplant lengthways into 5 mm thick slices place on the hot barbecue or grill and cook for 35 minutes each side or until grill marks are visible and the eggplant is soft and pliable. Heat oven to 425 degrees Fahrenheit. Mix together the olive oil garlic chopped herbs and sea salt.

Slice the mozzarella into 14 rounds and then cut each slice in. While the eggplants are roasting place the breadcrumbs garlic oregano and mozzarella in a medium bowl and mix to combine. Cook half the eggplant turning occasionally until golden and tender 1-2.

Eggplant tomato mozzarella eggplant again tomato slice eggplant mozzarella slice. Preheat a char-grill pan over high heat. Preheat the barbecue or grill plate on mediumhigh.

Starting with an eggplant slice stack each of 4 stacks as follows. Follow with a third of the remaining tomato sauce and top with a third of the mozzarella. Ladle more tomato sauce over the eggplant and then add a layer of mozzarella on the top.

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