Mozzarella eggplant tower

Name: Mozzarella eggplant tower
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4-5 Tomatoes; 3 (125 g each) balls of mozzarella cheese; 1 medium sized eggplant (not too thick); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Flour; 2-3 TABLESPOONS Oil; 6-8 TABLESPOONS Basil Pesto; 7-10 Tbsp Basil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4-5 Tomatoes
3 (125 g each) balls of mozzarella cheese
1 medium sized eggplant (not too thick)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Flour
2-3 TABLESPOONS Oil
6-8 TABLESPOONS Basil Pesto
7-10 Tbsp Basil

Directions

1
Wash the tomatoes and cut them into about 24 slices (about 0.5 cm thick). Drain mozzarella and cut into 24 slices. Wash and clean the aubergine and cut it into about 16 slices (0.5-1 cm thick).
2
Season aubergine slices on both sides with salt and pepper and turn in flour. Tap the flour well. Heat 1 tablespoon of oil in a frying pan and fry the aubergine slices in portions on each side for about 2 minutes.
3
Remove the aubergines from the pan and let them drain on kitchen paper. Season the mozzarella and tomato slices with salt and pepper, then alternate with aubergine slices and 1-2 teaspoons of pesto to make 8 turrets.
4
Garnish with basil and serve the rest of the pesto separately.