26 de marzo de 2017


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- 5 medium eggplants.
- 1/4 cup of salt (to dehydrate the eggplants)
- 800g of canned tomatoes.
- 1 tablespoon of olive oil.
- 1 branch of basil (15 leaves approximately)
- Flour.
- 300g of mozarella cheese in sheets.
- 3 tablespoons grated Parmesan cheese.
- Oil for frying.

Cut the aubergines into thin slices and sprinkle the salt. Leave them draining on top of a colander for 2 hours (they need to be dehydrated well).

In a large skillet heat the canned tomatoes with a spoonful of olive oil. Add 5 leaves of basil, salt, pepper and cooking until the mixture is reduced by half and the tomatoes are disintegrated.

Wash the eggplants well and dry with paper towel. Put flour in a dish and bathe each slice of eggplant in it.

Preheat the oven to 200ºC.

Heat oil in a large skillet and fry the eggplants until golden brown on both sides. In an oven-safe dish distribute one tablespoon of tomato sauce. Put a layer of eggplant on top. Cover with more tomato sauce, some basil leaves and the slices of mozzarella cheese. Repeat this process until done with eggplants.

Cover the last layer with tomato sauce, grated Parmesan cheese and basil leaves. Bake for 15 minutes at 200 ° C, then lower the temperature to 180 ° C and cook for another 30 minutes. Enjoy!

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