Eggplant dishes are loved by many housewives for simplicity and speed cooking. Some do not like them for bitterness, however just sprinkle the slices with salt to let it come out, and from bitterness there will be no trace. This tender vegetable is also reverently loved. recognized world gourmets – Italians. Combination of tomatoes garlic and eggplant with basil and parmesan, that’s what saturates this dish has sophisticated tastes and aromas. Share with friends: 
Time: 30 minutes Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 medium eggplant
- 1/3 Art. extra virgin olive oil grilling and spraying
- 2 cloves of garlic, finely chopped
- 2 medium tomatoes
- 1/4 Art. coarse gravy of parmesan
- 1 tbsp. l chopped fresh basil and leaves for decoration
- 8 slices of rustic bread
- 1 tbsp. grated mozzarella
- Balsamic vinegar, for spraying
Recipes with similar ingredients: eggplant, tomatoes, parmesan, mozzarella cheese, rye bread, balsamic vinegar, garlic, basil
Recipe preparation:
- Preheat the grill (or grill pan) to medium temperature. Combine olive oil and garlic in a small bowl.
- Cut the eggplant into 8 slices 1.2 cm thick. Cut each tomato into 4 slices of 1.2 cm. Put the slices on baking sheet and grease them on both sides with garlic oil; continue until you use the oil fully, especially generously lubricating eggplant. Salt on both sides. Leave on for 5 minutes. so that the eggplant completely absorbs oil and salt.
- In a small bowl, mix the parmesan and minced basil.
- Lightly oil the grill rack. Grill slices bread, so that traces of the lattice appear on them, and they are a little burned for about 1 min. from each side. Remove from the grill and drizzle with olive oil.
- Grill tomato and eggplant circles, cover cover, so that traces of the lattice appear on them, about 4 minutes. Turn over the eggplant slices with a spatula and lay on top of each them on a slice of tomato. Sprinkle each bar with Parmesan basil and mozzarella. Cook for about 4 minutes. dropping grill lid to make eggplants fully cooked and mozzarella melted away.
- Garnish the eggplant stacks with parmesan and basil leaves. sprinkle with balsamic vinegar. Serve with toasted bread Grilled.
