Baked eggplant topped with eggs with tomato sauce and mozzarella: a tasty dish

This recipe transforms eggplant into a delicious dish, topped with a rich tomato sauce, fresh mozzarella, colorful cherry tomatoes and egg yolk. Eggplant slices are first seasoned and cooked until tender, then topped with flavorful ingredients and finished in the oven to create a harmonious blend of textures and tastes.

Why you'll love it:

• Rich and tasty: The combination of tomato sauce, mozzarella, and egg yolk creates a rich, satisfying flavor.
• Fresh and aromatic: Using fresh herbs like basil and oregano adds delicious aroma and taste.
• Versatile and satisfying: Perfect as a main course or as a side dish, it's a great way to enjoy eggplant.

1. Ingredients:
   • Eggplants: 3-4, cut into 4-5 cm pieces
   • replaces the word nice with emptymato Passata: 300 grams
   • Garlic: 1 clove
   • Oregano and Basil: to taste
   • Mixed cherry tomatoes: to taste
   • Buffalo mozzarella: 150 grams
   • extra virgin olive oil
   • Egg yolks: 2-3
   • Grated Parmesan: to taste
   • Salt
2. Preparation:
   • Slice the eggplant and score the slices with a knife.
   • Sprinkle with salt and oregano, drizzle with olive oil and bake for 30 minutes at 180°C (356°F) in a ventilated oven.
   • Prepare the tomato sauce with the olive oil, garlic, salt, oregano and basil.
   • Once the eggplant is cooked, top it with tomato sauce, buffalo mozzarella, slices of colorful cherry tomatoes and an egg yolk center.
   • Sprinkle with grated parmesan and cook for another 15 minutes at 180°C (356°F).
3. Portion:
   • Serve with a sprinkle of oregano and fresh basil leaves.

Enjoy this delicious baked eggplant dish, a perfect blend of Mediterranean flavors that is sure to please your palate!