Eggplant Tower with Tomato and Zucchini
The aubergine provides plenty of potassium and thus helps to maintain a balanced fluid balance. And the fruit vegetable can do even more: the bitter substances it contains stimulate digestion by supporting the production of digestive juices. The secondary plant substances from basil can protect the body's cells from damage caused by free radicals - in addition, essential oils and tannins help with digestive problems such as flatulence or stomach pressure.
Stacking the eggplant towers is not for you? Then you can prepare this dish more simply! Simply layer the ingredients in a casserole dish and bake with the cheese.
Rinse and slice the eggplant, salt the slices, and let it sit for about 30 minutes. Pat dry with paper towels. Rinse and diagonally slice the zucchini. Remove the stems from the tomatoes, then place them in boiling water for about 30 seconds. Rinse them with cold water, then remove the skin and chop.
Rinse the basil, shake dry and cut the leaves into strips. Rinse the rosemary and pluck the leaves from the sprig.
In a pan, heat 1 tablespoon of olive oil. Place the tomatoes and basil in the pan for about 5 minutes, stirring constantly. Heat 3 tablespoons olive oil in a pan and fry the eggplant slices for about 4 minutes. Season with pepper.
Heat the remaining olive oil in a pan and fry the zucchini slices and for about 5 minutes. Turn occasionally. Add salt and pepper. Drain the vegetables on paper towels. Preheat the oven to 180°C (approximately 350°F).
Slice the mozzarella. Alternately layer the eggplant, mozzarella, zucchini and tomatoes. Sprinkle rosemary on each layer of mozzarella. Place in the oven au gratin for about 15 minutes. To serve, top off with Parmesan shavings.