| | 1 | = Easy Eggplant Parmesan = |
| | 2 | |
| | 3 | == Ingredients == |
| | 4 | ||4 to 6||Eggplants|| |
| | 5 | ||1 kg||Roma Tomatoes|| |
| | 6 | ||100 g||Cherry Tomatoes|| |
| | 7 | ||100 g||Grated Parmesan|| |
| | 8 | ||200 g||Mozzarella|| |
| | 9 | ||3 branches||Fresh Basilica|| |
| | 10 | ||2 cloves||Garlic|| |
| | 11 | |
| | 12 | == Preparation == |
| | 13 | Cut eggplants in 1 cm thick slices, sprinkle them with salt and let them drain hanging from a sieve for 30 mintues to reduce the water content. |
| | 14 | |
| | 15 | Puree the Roma tomatoes and slice the mozzarella. |
| | 16 | |
| | 17 | Gently fry the garlic and basil in a little oil add the pureed tomatoes and cherry tomatoes, once it boils let it simmer for about 30 minutes. |
| | 18 | |
| | 19 | In an oven dish put a thin layer of tomato sauce, a layer eggplant and a piece of mozzarella on every slice of eggplant, alternated with again thin layers of tomato sauce. |
| | 20 | Continue until all ingredients are finished, be careful not to make it too moist. |
| | 21 | Sprinkle the grated parmesan cheese on top. |
| | 22 | |
| | 23 | Cook in preheated oven of 180 deg. Celsius for 30 minutes |
| | 24 | |
| | 25 | |
| | 26 | |
