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1 kilogram of eggplants
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1 pinch of salt
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1 tablespoon of frying oil
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2 cloves of garlic
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1 onion
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1 can of natural tomato
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1 tablespoon basil
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1 pinch of oregano
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½ teaspoon of sugar
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200 grams of fresh cheese
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4 tablespoons of grated cheese
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Peel, cut into thin slices and place the eggplants in a colander.
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Sprinkle the eggplants with salt to drain them and remove the excessive bitter taste of this vegetable (they should rest for about 20 minutes).
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Meanwhile you have to prepare the sauce in a pan, Browning the chopped garlic and chopped onion in 4 tablespoons of oil.
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Add the crushed tomatoes to the pan, sauté and season with chopped basil, salt, oregano and half a teaspoon of sugar. Cook over low heat.
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While the sauce is being made, wash the eggplants, dry them and cook them in oil, on both sides.
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Arrange the eggplants In a baking dish, arrange in layers portions of eggplant, sauce, slices of fresh cheese and a little grated cheese.
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Finally, place in the oven over high heat until the grated cheese is browned. They are ready to be enjoyed!
Gianella Pedemonte