- Big eggplant 2
- mozzarella 150 gr.
- tomatoes 4
- extravergine olive oil as needed
- salt and pepper as needed
- oregano as needed
|
Cut the eggplants in dishes 1 cm. high; slice the mozzarella in dishes. Remove the seeds from the tomatoes and slice them in dishes. Lie the eggplant dishes on an oiled baking pan and build the following layers: mozzarella, tomato, salt and pepper. Cover with oregano and close with another eggplant dish. Go ahead until the ingredients finish. Bake for 30 minutes at 220°. Move the noodles on a dish, laying a basil leaf on every noodle. Serve hot. |
Our best deals for all budgets
The finest wines Italy has to offer. 
Trust Giuseppe's advise on the best accompaniments to your wine.