Baked Eggplant with Tomato Sauce and Mozzarella

Ingredients

• eggplant 2 pieces
• extra virgin olive oil 2 tablespoons
• garlic clove 1 clove
• canned tomatoes 1 cup
• dried oregano 2 teaspoons
• processed meat 40 grams
• mozzarella 100 grams
• green olives, pitted 6 pieces
• cherry tomato 6 pieces
• chives 1 tablespoon
• salt 1 to taste
• ground black pepper 1 to taste

Tools

• oven
• knife
• cutting-board
• roasting-pan
• large-pot
• spoon
• grater

Instructions

1. Preheat the oven to 200 degrees C. Cut the eggplants into slices about 1.5 cm thick and arrange them on a baking tray lined with parchment paper. Season with salt and pepper and brush with half of the olive oil.
2. Bake the eggplant slices until they soften slightly.
3. In a small saucepan, gently sauté the grated garlic in the remaining olive oil. Add the tomato passata, season with salt and pepper, add half of the oregano, and bring to a boil.
4. Spread the baked eggplant slices with the sauce. Add the deli meat, mozzarella, olives, and cherry tomatoes. Season with salt and the remaining oregano.
5. Return to the oven and bake using the grill function until the cheese is lightly browned. Finally, sprinkle with chives.

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