Eggplant With Mozzarella

7 ingredients
2 steps

Ingredients

  • 12 slices eggplant (aubergine), cut 3/8-inch (1 cm) thick
  • salt
  • 12 fresh basil leaves
  • 1/4 c. (2 fl. oz./60 ml) extra virgin olive oil
  • freshly ground pepper
  • 12 tomato slices
  • 12 thin slices Mozzarella

Directions

  1. 1
    Lightly sprinkle the eggplant slices with salt on both sides. Place them between two plates and top with a weight.
  2. 2
    Let eggplant drain for about an hour.

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