Courgette/Aubergine/Eggplant slices with tomato and mozzarella cheese

If you have some tomatoes and/or some courgettes that have seen better days – cook them. It doesn’t matter, if the skin is a bit wrinkled or have gone a bit soft. It doesn’t make a difference when they are cooked/oven roasted/fried or BBQ’ed.

Ingredients

1 large courgette or eggplant

2 cloves garlic

1 large handful fresh basil

1/4 cup olive oil

2 tomatoes (or 3 if the courgette is big – you need one slice per slice)

125 g mozzerella (approximately…here they come in 125g bags)

salt and pepper

Method

Pre-heat the oven to 190 degrees (celsius).

If using courgettes/zucchinis, slice it up – approximately in 1/2 cm slices. Equally – slice the tomatoes in 1/2 cm slices – one slice of tomato per slice of courgette. Finely chop the fresh basil. Finely chop the garlic. Mix garlic and basil with oil. Slice the mozzarella in slices of 1/4 cm in thickness (you don’t need to be exact). Place the slices of courgette on a piece of baking paper or in a buttered dish sprinkled with bread crumbs, add the tomatoes, the mozzarella cheese and evenly distribute the basil/garlic/oil mixture. Add salt and pepper.

Bake in preheated oven at 190 degrees (celcius) for about 20 minutes or until cheese has melted.

You can also put them on the BBQ but preferably on a cast iron pan or a BBQ net to avoid the cheese running into the BBQ.

If you use aubergine/eggplant, – slice the egg plant, sprinkle with salt and the slices drain covered in paper towel for about 30 minutes. Rinse with cold water and let them drain/dry for another 20 minutes. AND – don’t season with extra salt.