- 200 g Emborg shredded Mozzarella
- 300 ml spicy tomato sauce
- 1 eggplant
- Olive oil
- Salt and pepper
Set the oven at 200°C. Cut the eggplant in 1-2 cm slices.
Heat olive oil in a pan and fry the eggplant on both sides.
Season with salt, pepper, and place in an ovenproof shallow dish.
Pour the sauce over the eggplants.
Sprinkle with shredded mozzarella and bake for 15-20 min. until the mozzarella has melted and the top is slightly golden.