Eggplant with Mozzarella
Eggplant With Mozzarella is an moderately easy dinner. Made with 12 slices eggplant (aubergine), cut 3/8-inch (1 cm) thick, salt, 12 fresh basil leaves, 1/4 c. (2 fl. oz./60 ml) extra virgin olive oil and freshly ground pepper, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Lightly sprinkle the eggplant slices with salt on both sides. Place them between two plates and top with a weight.
Let eggplant drain for about an hour.
π· Perfect Pairings
Complete your meal with these
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