Eggplant mold

INGREDIENTS

• 3 long aubergines

• 200 grams of cheese mozzarella cheese

• 1/8 of salt

• 1/8 of pepper

• 200 grams of Parmesan cheese

• Homemade tomato sauce

FROM THE TOMATO SAUCE

• 3 tablespoons of oil

• ½ cup onion, minced

• 1 clove of garlic, crushed

• 1 ½ cup of chopped tomato without skin and without seeds

• Salt and pepper to taste

• ½ teaspoon tomato paste

PREPARATION

Wash the aubergines well and cut them into thin slices. Sprinkle them with salt, pepper and olive oil on both sides. Then brown in a griddle or Teflon pan.

Cover the walls of an individual ovenproof dish with the cooked aubergine sheets, fill with mozzarella cheese and with a little homemade tomato sauce. Close and warm slightly in the oven when serving, at 350 ° F (177 ° C) for 10 minutes. Flip on the plate and garnish with some more homemade tomato sauce and grated Parmesan cheese.

FROM THE TOMATO SAUCE

In a small pot, put the oil to heat. Add the onions and garlic and cook until wilted, for about 3 to 4 minutes. Add the tomato, salt, tomato paste and pepper. Bring to a boil and cook over low heat, covered, for 10 minutes.

 

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