Baked eggplant with pesto and two cheeses

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Recipe by: chino

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Eggplants 1/2 c Mozzarella balls
1/4 c Olive oil - thickly sliced
Flour; for coating 1/2 c Kashkaval cheese, grated
3/4 c Pesto sauce; home made - Or use Parmesan

This recipe is a variation on the following recipe:
"Baked Eggplant with Goat Cheese and Tomatoes".

Prepare eggplants exactly as in the mentioned recipe, but use a pesto
and two cheeses filling. Spread some pesto on each eggplant slice,
add two or three slices of mozzarella and a spoonful of grated
kashkaval/parmesan, and proceed as in the mentioned recipe.

Origin: Israel Aharoni, a well-known Israeli Chef. Appeared in the
"Yediot Aharonot" newspaper, October 1994.

Translated by Gabi Shahar, October 1994.