🔸on 100gramm - 67.34 kcal🔸B/W/Y - 4.32/3.33/5.09🔸
Ingredients:
1 medium eggplant
5-6 medium size tomatoes (or tomato paste)
100 g cheese (we cheese)
1 clove of garlic
A few sprigs Basil
Olive oil
A little whole wheat flour
Salt, black pepper
Preparation:
The eggplant slice is not too thick (about 0.5 cm) circles, lightly add salt and place in a colander half-hour: during this time, as reported, they will become too bitter juices. Grate cheese. Clean the tomatoes from the skin (previously scalded with boiling water) and cut into small pieces. Fry the chopped garlic and the Basil stalk in a little olive oil, add chopped tomatoes and Basil leaves, season with salt and pepper and simmer on medium heat for 10-15 minutes until, until the sauce thickens. Remove from the heat and RUB through a sieve or grind in a blender - tomato pasta is ready.
Rinse the eggplant, quick dry, roll in flour and lightly fry in olive oil. Fried eggplant put on kitchen paper to absorb excess oil. All ready to collect our “tower”: take a baking dish (preferably glass or ceramic), place on the bottom a spoonful of tomato sauce, hoisted on top of a slice of eggplant on top and sprinkle with cheese. The next “floor” - tomato sauce, eggplant, cheese, and so until then, until they build so many towers, how many consumers plan to bestow this delicious dish. Bake eggplant in a preheated oven at 220 ° until then, until the cheese on top is melted to a Golden crust (it will take about 15-20 minutes), and immediately serve
Bon appetit!
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