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.
