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Easy Baked Eggplant Mozzarella Sandwich

Rosemary Molloy / An Italian in my kitchen
  • 28 minutes
  • Serves 5

INGREDIENTS

10

slices thick round eggplant ((1/4 inch slices))

5

slices fresh mozzarella

1

large tomato chopped ((seeds and pulp removed))

4

leaves fresh basil chopped

2 tsp

oregano

2 tbsp

olive oil + a bit extra for drizzling

1 tsp

salt

extra salt and pepper