Eggplant
2 eggplants cut into thick slices
2 tablespoons of vinegar
1 cup of vegetable broth
Mousseline
1 can of peeled tomatoes
1 tablespoon of finely chopped onion
3 cloves of garlic, mashed
1 tablespoon of olive oil
2 tablespoons of tomato extract
Salt to taste
1 teaspoon of oregano
1 tablespoon of diced chili peppers
2 tablespoons of grated Parmesan cheese
1 tablespoon of capers
Eggplant
2 eggplants cut into thick slices
2 tablespoons of vinegar
1 cup of vegetable broth
Mousseline
1 can of peeled tomatoes
1 tablespoon of finely chopped onion
3 cloves of garlic, mashed
1 tablespoon of olive oil
2 tablespoons of tomato extract
Salt to taste
1 teaspoon of oregano
1 tablespoon of diced chili peppers
2 tablespoons of grated Parmesan cheese
1 tablespoon of capers
Eggplant
1 Soak the eggplants in a marinade made with vinegar for 15 minutes
Squeeze and reserve
2 In a non-stick skillet, heat half a cup of vegetable broth over medium heat
Dip the eggplant slices, turning them once
Remove and arrange on a serving platter
Mousseline
1 Blend the tomatoes in a blender and reserve
In a saucepan, sauté the onion and garlic with olive oil for 5 minutes
2 Combine the reserved tomato mixture, tomato extract, and remaining vegetable broth
Season with salt and oregano
Cook over low heat until thickened
Distribute some of the mousseline and disengage
Conclusion
Place a spoonful of the mousseline over each eggplant slice, distribute the remaining salsa and capers, and sprinkle with cheese
Bake in the oven for 15 minutes and serve immediately.
