Baked aubergines with tomatoes and mozzarella – Page 2

Preheat the oven to 200°C and prepare a lightly oiled baking tray.

Cut the aubergines into slices about 1 cm thick. Place them on a flat surface and sprinkle lightly with salt. Let them sit for about 15-20 minutes to release the bitter water. Then, dry them with kitchen paper.

Arrange the eggplant slices on the prepared baking sheet. Lightly brush both sides with olive oil and sprinkle with ground black pepper.

Place the tray in the preheated oven and cook the aubergines for about 15-20 minutes, or until tender and lightly browned. Once cooked, remove the aubergines from the oven and leave them aside.

Reduce the oven temperature to 180°C.