Baked Eggplant Tomato Mozzarella at Dylan Bussell blog

Baked Eggplant Tomato Mozzarella. This is one of my favourite recipes and one of the recipes i make almost every other week. 100 g parmesan or parmigiano reggiano. Rinse, core and halve tomatoes. The eggplant rounds are first baked to tender perfection, then topped. Sprinkle evenly with salt on each side of the slices. This dish takes a classic italian combination to the next level. Drizzle with 4 tablespoons butter; It makes for an easy midweek vegetarian dish and is ready in 45 minutes. 2 tomatoes, sliced into ¼” slices. Sprinkle tomatoes and cheese on eggplant, season with salt and pepper, and drizzle with remaining oil. Eggplant, tomato and mozzarella stacks.

Baked Eggplant with Cheese Mozzarella and Tomatoes. Healthy Eating
from www.dreamstime.com

This is one of my favourite recipes and one of the recipes i make almost every other week. Sprinkle tomatoes and cheese on eggplant, season with salt and pepper, and drizzle with remaining oil. It makes for an easy midweek vegetarian dish and is ready in 45 minutes. Sprinkle evenly with salt on each side of the slices. This dish takes a classic italian combination to the next level. 100 g parmesan or parmigiano reggiano. Drizzle with 4 tablespoons butter; Rinse, core and halve tomatoes. 2 tomatoes, sliced into ¼” slices. Eggplant, tomato and mozzarella stacks.

Baked Eggplant with Cheese Mozzarella and Tomatoes. Healthy Eating

Baked Eggplant Tomato Mozzarella Rinse, core and halve tomatoes. Sprinkle tomatoes and cheese on eggplant, season with salt and pepper, and drizzle with remaining oil. Eggplant, tomato and mozzarella stacks. Sprinkle evenly with salt on each side of the slices. Rinse, core and halve tomatoes. This is one of my favourite recipes and one of the recipes i make almost every other week. It makes for an easy midweek vegetarian dish and is ready in 45 minutes. 100 g parmesan or parmigiano reggiano. Drizzle with 4 tablespoons butter; This dish takes a classic italian combination to the next level. 2 tomatoes, sliced into ¼” slices. The eggplant rounds are first baked to tender perfection, then topped.

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