Roasted Eggplant Appetizer

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Ingredientes

2 Medium Eggplants
3 Medium Tomatoes
1 Teaspoon of Salt
100g of Grated Mozzarella Cheese

Seasoning Mixture

2 Crushed Garlic Cloves
1 Teaspoon of Salt
1 Teaspoon of Sweet Paprika
1 Pinch of White Pepper
1 Teaspoon of Oregano
2 Very Full Tablespoons of Olive Oil or Oil
Parchment Paper
Large Baking Sheet
Parsley for Garnish

Modo de Fazer

Start by cutting the eggplants into round slices, transfer these slices to a bowl, add salt and set aside.

Next, also cut the tomatoes into round slices, put them in a bowl and set aside.

Into another bowl, add the garlic, the salt, the sweet paprika, the pepper, the oregano and the olive oil or oil. Mix it all together very well and set aside.

Now get the eggplant slices and cut shallow criss-cross slits in the flesh, on both sides. Do it to all eggplants.

Line a large baking sheet with parchment paper, covering the whole bottom. Then transfer all the eggplant slices to this baking sheet. Brush some of the mixture we've set aside over the slices.

Prebake in a preheated oven at 200°C (392°F) for 20 minutes.

After that, place the tomato slices on top of the eggplant slices, do it to all of them.

Also add some grated mozzarella chese over each tomato slice. Now bake in a preheated oven at 200°C (392°F) for 25 minutes. If you wish, top the slices with some parsley for garnish once it has baked through.

Serve.