4 medium eggplants unpeeled, finely sliced and brushed with olive oil
2 ½ cups of tomato and onion sofrito
½ cup of turn-up basil leaves
Coarse sea salt
¾ cup of shredded mozzarella cheese
Preheat the oven to 350°F. In a skillet over medium heat cook the eggplants until golden brown, on both sides. In a gratin dish, place one layer of eggplant and add some salt. Add a layer of sofrito and sprinkle some basil. Repeat and finish with a layer of sofrito. Evenly distribute the mozzarella on top. Bake for 25-30 minutes until it is golden brown. Let cool down for at least 10 minutes before serving.
To print the sofrito recipe, click here.
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