Eggplant Mozarella

by Hotel head chef,

  • 175g fresh eggplant
  • 1 egg
  • 5ml pesto sauce
  • 20g bread crumbs
  • Pinch rock salt
  • 7g fresh lettuce torn into 1x5 pieces
  • 10ml yogurt
  • 130g fresh tomatoes
  • 2 cubes of mozzarella cheese

Slice eggplant, 1cm thickness, horizontally into four.

Beat egg.

Dip sliced eggplant into egg.

Coat with breadcrumbs.

Heat the pan and fry the eggplant until brown

Spread yogurt on one side of the eggplant.

Tear lettuce, 11x5 inch in size, slice tomatoes to 1cm thickness and mozzarella 1cm thickness.

Cut into four.

Put the eggplant on the plate, yogurt side up Layer diagonally on top of eggplant the lettuce, tomato and mozzarella.

Spread 5ml of pesto.

Top with another layer of eggplant, yogurt side down.

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