Baked eggplant with pesto and two cheeses

Yield: 6 servings

Measure Ingredient
6 Eggplants
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.

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