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Categories:Viewed: 90 - Published at: 9 years ago
Ingredients
- 1 kg medium eggplant
- 1 kg ripe tomatoes
- 1 bunch fresh basil
- 100 g parmesan cheese, grated
- 300 g mozzarella cheese
- 2 garlic cloves
- 12 onion
- canola oil (for frying)
- salt and pepper
Method
- Wash the eggplants very well, cut in 1/2 cm.
- thick slices (about 0.2 inches) -- very thin.
- Fry in the oil on each side and remove as much excess oil as you can.
- Keep aside.
- Cut the garlic and the onion in small cubes and fry in a skillet with a little bit of oil until golden.
- Now to this same skillet where you've just fried the garlic and onion, add the tomatoes *cut in cubes* and fry until it softens and a thick sauce forms.
- In a pan, place a layer of eggplants followed by one of parmesan cheese, tomato sauce, and another one of mozarella until you finish all your ingredients.
- The last layer should be of parmesan cheese.
- You can put it in the oven at a low temperature (around 350 degrees F) for around 15-20 minutes to allow the cheese to melt or you can serve it as you wish.
- Note: if you don't want to go through all the trouble of making the tomato sauce, you can just buy canned tomato sauce.
- It's quicker and easier!
