🍆 Baked Eggplant Fans with Tomato & Mozzarella
Ingredients (serves 4):
- 2 medium eggplants
- 2 large tomatoes, sliced
- 200 g (7 oz) mozzarella, sliced
- 2–3 tbsp olive oil
- 1–2 garlic cloves, minced
- 1 tsp dried oregano or Italian seasoning
- Salt & pepper to taste
- Fresh basil for garnish (optional)
Instructions:
- Prep the eggplants: Wash and dry the eggplants. Slice them vertically into thin slices (about 1 cm thick) but do not cut all the way through — leave the stem end intact so the slices fan out.
- Season: Gently open the slices and brush with olive oil mixed with minced garlic, salt, and pepper.
- Stuff: In between each eggplant slice, insert a tomato slice and a slice of mozzarella. Sprinkle oregano or Italian seasoning over the top.
- Bake: Place the stuffed eggplants on a baking tray lined with parchment paper. Bake in a preheated oven at 190°C (375°F) for 25–30 minutes, or until the eggplants are tender and the cheese is melted and golden.
- Serve: Garnish with fresh basil and drizzle with a little extra olive oil if desired. Serve hot as a side dish or light main.
Tip: You can add slices of roasted red pepper or zucchini for extra color and flavor.
