Mozzarella stuffed Eggplant
(2 servings)
| Wash and slice one eggplant into six to eight slices. |  |
 |
In a big pan heat two tablespoons of vegetable oil together with one tablespoon of garlic powder and two twigs rosemary. |
| Roast the eggplant slices in the spiced oil. |  |
 |
Cut one ball of mozzarella into slices and put one slice on each eggplant slice, then fold in the eggplant slice. |
| Deglaze the spiced oil with one can of diced tomatoes and add the stuffed eggplants. |  |
 |
Let the tomato sauce simmer for 10 minutes until the mozzarella is melted. |
