Eggplant lasagna in the skillet

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Eggplant lasagna in the skillet

Name: Eggplant lasagna in the skillet
Prep time: 40 min
Total time: 40 min
Yield: 5 Porções
Ingredients: 2 unit(s) Eggplant; 1/2 unit(s) Tomato sauce; to taste Salt; to taste Olives; to taste Seasonings; 1 teaspoon Green Smell; 2 tablespoon Olive oil; 1/2 cup Water; 150 g Mozzarella Cheese; 1 unit(s) Garlic; 1/2 unit(s) Onion

🇧🇷Brazil

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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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Eggplant lasagna in the skillet

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