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🍽️ Eggplant Towers

457 kcal · 30 min · 4 servings

Ingredients

• 250 g ready-made polenta
• 2 small eggplants
• 4 tbsp olive oil
• 250 g mozzarella
• 3 tomatoes
• 4 sprigs basil
• 2 tbsp olive oil
• salt
• pepper

Instructions

1. 1. Cut the eggplants into thick slices.
2. 2. Salt the slices generously.
3. 3. Let the eggplants sit for about 30 minutes to draw out the water.
4. 4. Rinse the slices under running water.
5. 5. Pat the eggplants dry with a kitchen towel.
6. 6. Fry the eggplants briefly in 2 tablespoons of olive oil.
7. 7. Cut the polenta into thick slices.
8. 8. Use a glass to cut out circles from the polenta slices.
9. 9. Fry the polenta circles in the remaining olive oil for about 5 minutes on each side until golden brown.
10. 10. Grease a baking dish with 1 tablespoon of olive oil.
11. 11. Slice the mozzarella.
12. 12. Wash the tomatoes.
13. 13. Slice the tomatoes.
14. 14. Pour boiling water over the remaining tomatoes.
15. 15. Immediately shock the tomatoes in cold water.
16. 16. Peel the tomatoes.
17. 17. Simmer the tomatoes briefly.
18. 18. Season the tomato sauce with salt and pepper.
19. 19. Stack three slices each of polenta, mozzarella, and eggplant on top of each other.
20. 20. Arrange the towers on plates.
21. 21. Surround the towers with the tomato sauce.
22. 22. Drizzle the dishes with a little olive oil.
23. 23. Garnish the dishes with fresh basil.

Nutrition per serving

• kcal: 457
• Protein: 15 g · Fett/Fat: 36 g · Carbs: 18 g