Eggplant baked with parmesan cheese.


small eggplant 5 pcs.
mozzarella 300 gr.
Parmesan cheese varieties 200 g.
tomatoes 500g.
basil to taste
2 cloves of garlic pieces.
olive oil to taste

Eggplants should be well washed and cut lengthwise. Cut it into thin strips.
But the tomatoes cut into small cubes.
Take a knife and chop the garlic.
Fry the eggplant strips in olive oil until soft state. Put them on a plate.
Then lightly fry the garlic, add the tomatoes and it’s all a bit salt. Simmer a few minutes until the moisture begins to evaporate and the sauce will thicken.
Take your mozzarella and cut it into small slices and cheese rub on a small grater.
Then, remove the baking dish and grease it with olive oil
Place the bottom plate form a dense layer of eggplant, lightly salt them.
Top pour the tomato sauce and shredded basil leaves crumble.
Next, place a layer of slices of mozzarella and sprinkle with Parmesan.
Then again put a layer of eggplant and repeat layers until the end products. The uppermost layer pour the sauce and sprinkle with Parmesan.
Bake in the oven for half an hour at a temperature of 380F degrees. Serve not too hot, and when it cools down a little.

бакл запеч с парм

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