Quick & Easy

Eggplant and mozzarella slices

Mozzerella is a perfect melting cheese. It is fun and messy to eat with a mild creamy flavour.
eggplant and mozzarella slices



1.Cut 2 medium peeled eggplants into 2cm-thick rounds (you will need eight rounds). Split each round in half, horizontally, taking care not to cut all the way through.
2.Gently open out rounds. Cut 250g mozzarella cheese into eight slices. Place cheese in each of the eggplant rounds. Place 1 basil leaf on each piece of cheese. Fold over eggplant; trim cheese to size of eggplant if necessary. [Can be made 3 hours ahead to this stage and refrigerated, covered.]
3.Heat ¼ cup olive oil in medium frying pan. Cook eggplant over medium heat until browned both sides and tender and cheese begins to melt.

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