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



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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