Eggplant with cheese (2)
Instructions
Cut peeled Eggplant slices of 1 cm.
Salted them half an hour to let the bitter liquid then dry them well, flour them and FRY in hot oil.
Grease a baking dish sprinkle with tomato sauce or Eggplant drain, a layer of sliced mozzarella and Parmesan.
Repeat for 2 or 3 layers until ingredients.
Put in oven at 180 degrees for 20 minutes.
Ingredients and dosing for 4 persons
- 700 g of eggplant
- 400 g of tomato
- 60 g of parmigiano-reggiano
- 250 g of mozzarella
- 50 g of flour
- Olive oil extra virgin
- Salt