Aubergine (2)
Instructions
Cut eggplants into slices, add salt, flour them and FRY and drain on paper towels.
With the prepared sauce with tomatoes, some basil leaves, and without adding any fat.
Pour on the bottom of a baking dish a little salsa, place the Eggplant on top, cover with grated cheese, slices of mozzarella, a little beaten egg.
Repeat while finishing with the tomato sauce; season with a little oil.
Cook in the oven at low heat for half an hour.
Accompanying wines: Rosé DOC Friuli Aquileia, Bolgheri DOC Rosato, Gioia Del Colle Rosato DOC.
Ingredients and dosing for 4 persons
- 4 eggplant
- Flour
- 500 g of tomatoes
- Grated cheese
- 250 g of mozzarella
- 2 eggs
- Some leaves of basil
- 1 thread of olive oil
- Salt