Baked eggplant with mozzarella and tomato | Italian classic

Preheat the oven to 200 °C.

Cut off the stems of the eggplants, then slice the vegetable lengthwise into approximately 0.5 cm thick slices.

Heat a non-stick pan over medium heat and pre-fry both sides of the eggplant slices dry for 2-2 minutes. Then place them on a plate lined with kitchen paper towels, and season one side with salt and pepper. Let them rest for 10 minutes, then blot any moisture that appears on their surface with paper towels.