Vegetable shelves with mozzarella
2 mozzarella balls
Chopped parsley or thyme
Salt and pepper
Wash the eggplant, zucchini and tomatoes and, without peeling them, cut into slices. Line a large baking dish with parchment paper. First, spread over the eggplant rings. There is no need to space them out, as they shrink during cooking. Brush each slice with olive oil. Then sprinkle with salt and pepper. Bake at 200°C for about 15 minutes.
Then place a zucchini slice on each eggplant slice. Brush again with olive oil, sprinkle with salt and pepper. Return the dish in the oven for another 15 minutes.
Then, tip a slice of tomato on each pile of eggplant and zucchini. Season again in the same way and continue cooking for a further 15 minutes.
Finally, place a slice of mozzarella on each tomato. Drizzle with a little olive oil and lightly turn the pepper mill on each “shelf”. Bake until the mozzarella is golden.
The vegetable shelves can be enjoyed both hot and at room temperature.