Marinated eggplant and tomato salad with buffalo mozzarella
Savor the flavors of marinated eggplant and tomato salad topped with creamy buffalo mozzarella. A perfect blend of freshness and indulgence.
Ingredients:
- 2 cups coarse fresh bread crumbs
- Extra-virgin olive oil
- 1 cup chopped basil
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1360g eggplant, sliced lengthwise 1/2 inch thick
- Salt and freshly ground pepper
- 10 tomatoes, sliced 1 inch thick
Instructions:
- Preheat the oven to 400°. Place the breadcrumbs on a large baking sheet with edges and evenly pour 1 tablespoon of oil on top; mix well. Bake for 8 minutes, or until the breadcrumbs are crunchy and have a golden brown color. Transfer the breadcrumbs to a medium-sized bowl and mix them with the basil and cheese.
- Start a grill. Coat the eggplant slices with oil and sprinkle with salt and pepper. Grill over medium heat until they are slightly burnt and soft, for about 2 minutes per side. Arrange the eggplant on a plate in a fan shape. Coat the tomatoes with oil and sprinkle with salt and pepper. Grill over medium heat until slightly burnt and hot, for about 1 minute per side.
- Place the tomato slices on top of the eggplant and drizzle with oil. Sprinkle the prepared breadcrumbs over the dish and serve immediately.
Summary:
- Calories: 1470 kcal
- Fat: 107 g
- Protein: 64 g
- Carbs: 75 g
- Potassium: 3514 mg
- Magnesium: 226 mg