Vegetables au gratin alla napoletana
Instructions
Wash all vegetables
Check the zucchini and cut into slices.
Remove the stalk to eggplants and cut into slices.
Remove the seeds and inner pith and slice peppers into small strips.
In a pan heat a drizzle of olive oil and doratevi the vegetables for 10 minutes.
Cut the mozzarella into thin slices.
Pour the sauce into a bowl, sbattetela lightly with a fork and add a pinch of nutmeg. mix.
In a baking pan previously greased baking sheet, alternating the vegetables to tomato and latest washers of mozzarella. Cover with sauce, sprinkle with grated cheese and breadcrumbs and place in the oven already warm in 200° until the Gratin will surface. Serve.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 2 Zucchini
- 2 eggplant
- a red pepper
- a green pepper
- 200 g of mozzarella fior di latte
- 400 g tomato sauce
- 200 ml of bechamel
- 50 g grated cheese
- a knob of butter
- 25 g breadcrumbs
- oil
- salt
- pepe
- a pinch of nutmeg