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Slice eggplants into 1/2-inch thick rounds. Rub both sides with salt and let sit 15-20 minutes. Rinse and pat dry.
Preheat oven to 400°F (200°C).
In a pan, heat 1 tbsp oil, sauté onion and carrot until soft. Add tomatoes and olives, cook 3-4 minutes. Season with salt and pepper.
Brush a baking dish with remaining oil. Layer half the eggplant slices, spread vegetable mixture over them, then add remaining eggplant slices.
Top with mozzarella slices.
Bake 25-30 minutes until eggplant is tender and cheese is golden.
Garnish with basil and black pepper. Serve warm.
Serving and Storage Tips
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