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🍽️ Oven-Baked Eggplant with Tomato and Mozzarella

313 kcal · 30 min · 4 servings

Oven-Baked Eggplant with Tomato and Mozzarella Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the eggplant thoroughly.
  2. 2. Cut the eggplant into four thick slices (about 1.5 cm each).
  3. 3. Sprinkle the slices with salt.
  4. 4. Let the salted slices rest for about 10 minutes.
  5. 5. Clean the mushrooms and halve them.
  6. 6. Drain the tomatoes.
  7. 7. Finely chop the tomatoes.
  8. 8. Take one tablespoon of oil from the amount and set it aside.
  9. 9. Heat a frying pan.
  10. 10. Sauté the mushrooms briefly in some oil.
  11. 11. Add the chopped tomatoes to the pan.
  12. 12. Deglaze the mixture with wine.
  13. 13. Cook the sauce for about 5 minutes until the liquid has almost evaporated.
  14. 14. Remove the pan from the heat.
  15. 15. Stir the capers into the sauce.
  16. 16. Season the sauce with salt and pepper.
  17. 17. Switch the oven to grill mode.
  18. 18. Pat the eggplant slices dry with a kitchen towel.
  19. 19. Heat 2 tablespoons of oil in a frying pan.
  20. 20. Fry the eggplant slices on each side for 3 to 4 minutes until golden brown.
  21. 21. Place the fried slices on a baking sheet.
  22. 22. Distribute the tomato-mushroom mixture evenly over the eggplant slices.
  23. 23. Let the mozzarella drain well.
  24. 24. Tear the mozzarella into small pieces.
  25. 25. Place the mozzarella pieces on top of the eggplants.
  26. 26. Drizzle the slices with the reserved oil.
  27. 27. Place the tray under the hot grill.
  28. 28. Broil the eggplants for 2 to 3 minutes.
  29. 29. Wash the arugula.
  30. 30. Remove coarse stems from the arugula.
  31. 31. Spin-dry the arugula.
  32. 32. Place the finished eggplants on plates.
  33. 33. Grind fresh pepper over the eggplants.
  34. 34. Garnish the dishes with the arugula.
  35. 35. Serve the eggplants immediately.

Nutrition per serving