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Eggplant lasagna in the skillet
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
5 servings
Maris Valente
@casa_da_realidade- Ingredients
- Recipe
- Eggplant2 unit(s)
- Tomato sauce1/2 unit(s)
- Salt to taste
- Olives to taste
- Seasonings to taste
- Green Smell1 teaspoon
- Olive oil2 tablespoon
- Water1/2 cup
- Mozzarella Cheese150 g
- Garlic1 unit(s)
- Onion1/2 unit(s)
- Wash the eggplants and cut into round slices (1cm) with the peels, soak for 30 minutes in water with 1 teaspoon of salt. Drain and wash again, set aside.
- In a frying pan, add the oil, onion and garlic, fry and add the sachet with half of the sauce ready. Mix and put the olives, seasonings, green smell and water.
- Forming a very juicy sauce with broth, add the eggplants alternating one next to the other.
- Cover the pan and let it cook for 5 minutes, stir carefully, mixing the bottom up and the eggplants from the top down, covering them all with the sauce.
- After another 3 minutes, add all the mozzarella cheese over it.
- Cover the skillet until the cheese melts. Serve it your way.
- Enjoy your food!
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