Eggplants with mozzarella and anchovies

Eggplants with mozzarella and anchovies

 

Ingredients for 4 people:

4 eggplants

1 mozzarella

some fillets of anchovies

2 ripe tomatoes

1 tablespoon pickled capers

olive oil

salt.

PREPARATION

Peel the eggplant, wash and cut into slices, then fry them in hot olive oil, drain and season with salt, then place them in a baking dish and spread in over capers and  chopped anchovy fillets. Cover with a layer of mozzarella slices and a layer of sliced tomatoes and place in a preheated oven at 180 ° C for about 15 minutes.

Let stand 10 minutes before serving.

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