Aubergine Eggplant Tomato Mozzarella Melts Recipe

Ingredients for Aubergine Eggplant Tomato Mozzarella Melts

• Aubergines
• 1 teaspoon salt
• Pinch of black pepper
• 2 tablespoons olive oil
• Mozzarella Cheese
• Tomatoes
• 1 clove garlic, minced
• Fresh basil leaves, for garnish

How to Make Aubergine Eggplant Tomato Mozzarella Melts

1. Preheat oven to 200°C (400°F).
2. Slice one large aubergine (eggplant) into 5cm thick rounds.
3. Arrange eggplant rounds in a single layer in a baking dish.
4. Drizzle half of 2 tablespoons olive oil over the eggplant and sprinkle with half of 1 teaspoon salt.
5. Top each eggplant round with 2-3 slices of fresh tomato (about 1 medium tomato, sliced) and 2-3 slices of fresh mozzarella (about 100g, sliced).
6. Sprinkle the remaining 1 teaspoon salt, 1 tablespoon olive oil, a pinch of black pepper, and 1 clove minced garlic over the top.
7. Bake for 20 minutes, or until the eggplant is tender and the mozzarella is melted and bubbly.
8. Garnish with fresh basil leaves before serving.