ggplant — 1 kg
White or yellow onion — 1 piece
Tomato puree — 800 grams
Basil — bunch
Frying oil
Mozzarella cheese — 150 grams
Parmesan cheese — 100 grams
1. Cut eggplants lengthwise into slices 1 inch thick (3-5 cm).
2. Put the eggplants on a baking sheet and sprinkle with salt. Excess moisture and bitterness should come out. Wait 20-30 minutes.
3. Peel and cut the onion into small pieces.
4. Sauce: heat the frying oil in a deep saucepan.
5. Add the onion to the pan and cook for 5 minutes. Stir regularly.
6. Add tomato puree and a few basil leaves. Cook for 30 minutes. Stirring regularly. Add salt to taste.
7. Wash the eggplants and soak them with a paper towel.
8. Fry the eggplants until golden brown.
9. Cut Mozzarella cheese into slices 1 inch (3-4 cm) thick.
10. Grate parmesan cheese on a fine grater.
11. Take a deep baking sheet and lubricate the bottom with a small amount of tomato sauce.
12. On top of the sauce we put a layer of eggplant, a layer of Mozzarella cheese slices, basil leaves, again a layer of tomato sauce. Repeat with the remaining eggplant and cheese. The last one should be a layer of tomato sauce.
13. Sprinkle Parmesan cheese on the top layer of the dish.
14. We send the baking sheet to the oven for 20 minutes at 400 °F (200 ° C).
Serving: Serve the dish hot garnished with basil leaves.
Bon Appetit!
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