Wash the eggplants and dry them well. Slice them into rounds with a mandoline, salt them, and let them rest on a rack for half an hour.
Pat the eggplants with paper towels to remove moisture. Bake the eggplants in the oven at 200°C for about 15 minutes.
Cut the mozzarella into slices that are not too thin.
Grease a baking dish and arrange the slices in a spiral, alternating eggplant, tomato, and mozzarella until complete.
Sprinkle with grated Parmesan, a drizzle of oil, and salt. Bake at 200°C for 20 minutes or until golden brown.
Remove from the oven and let rest for a few minutes before serving hot or at room temperature.
Baking dish
Mandoline
After cooking the casserole, let it cool completely at room temperature. Store in the refrigerator for 2-3 days or in the freezer for 2-3 months.
Use fresh mozzarella for an authentic flavor. The tomatoes should be fresh and ripe. To defrost, leave it in the fridge overnight or use the microwave.
Italia, Liguria
| Energy (kcal) | 109.72 |
| Carbohydrates (g) | 2.32 |
| of which Sugars (g) | 2.32 |
| Fat (g) | 7.48 |
| of which Saturates (g) | 4.41 |
| Protein (g) | 7.98 |
| Fiber (g) | 0.85 |
| Sale (g) | 0.08 |
