Baked eggplant with pesto and two cheeses
6 servings
Ingredients
| Quantity | 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 |
Directions
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.