Yield: 6 servings
|¼ cup||Olive oil|
|Flour; for coating|
|¾ cup||Pesto sauce; home made|
|½ cup||Mozzarella balls thickly sliced|
|½ cup||Kashkaval cheese, grated Or use Parmesan|
This recipe is a variation on the following recipe: "Baked Eggplant with Goat Cheese and Tomatoes".
Prepare eggplants exactly as in the mentioned recipe, but use a pesto and two cheeses filling. Spread some pesto on each eggplant slice, add two or three slices of mozzarella and a spoonful of grated kashkaval/parmesan, and proceed as in the mentioned recipe.
Origin: Israel Aharoni, a well-known Israeli Chef. Appeared in the "Yediot Aharonot" newspaper, October 1994.
Translated by Gabi Shahar, October 1994.