Diskettes Of Aubergine And Mozzarella

Preparation:

Preparation: Cut the aubergines into round slices one centimeter thick or so. Put them in a colander, salt them and let them lose the bitter vegetation water. Wash them, dry them and fry them in oil until they brown slightly. Drain them and dry them on absorbent paper. Cut the mozzarella into slices. On each slice of aubergine, place one of mozzarella and, on top, pour a teaspoon of tomato puree. Place in a preheated oven at 180 degrees for a few minutes or the time necessary for the cheese to melt evenly. Serve hot or cold. Accompanying wines: Friuli Grave Tocai DOC, Val Di Cornia Bianco DOC, Taburno Greco DOC.