Cooking Mode

1. Preheat the oven to 180º.
2. On a baking sheet lined with parchment paper, place the halved tomatoes and toss them with a spoonful of Oliveira da Serra Classic Extra Virgin Olive Oil, oregano, garlic, paprika, and salt. Bake for one hour.
3. Wash and slice the eggplants. In a stovetop grill pan, add two tablespoons of olive oil and let it heat up. Add the eggplant slices and grill for 1 minute, then sprinkle with a little salt and Oliveira da Serra fig vinegar.
4. Once the tomatoes and eggplants are cooked, place a pinch of mozzarella and tomato on each slice.
5. Fold the eggplant slices in half and secure them with a toothpick so they don’t open.
6. Bake until the mozzarella melts. Sprinkle with parsley and serve!