Eggplant parmigiana

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Eggplant parmigiana

Name: Eggplant parmigiana
Prep time: 1 h
Total time: 1 h
Yield: 6 Porções
Ingredients: 3 unit(s) Large Beans; 2 cup Shredded Mozzarella Cheese; 2 cup Tomato sauce; 1 tablespoon Oregano; 1 teaspoon Salt; 2 tablespoon Olive oil

🇧🇷Brazil

•

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(Português)

1 hour(s)

6 servings

@luha30

Ingredients
Recipe

Large Beans3 unit(s)
Shredded Mozzarella Cheese2 cup
Tomato sauce2 cup
Oregano1 tablespoon
Salt1 teaspoon
Olive oil2 tablespoon

Cut the eggplants into 1 cm slices and reserve in a bowl of water.
In a large roast, spread 1 tablespoon of olive oil to grease the form.
Dry the eggplants and season with salt.
Toss in a skillet greased with olive oil to lightly brown.
Place 6 slices of eggplant on the baking sheet, spaced apart. At home, put tomato sauce and mozzarella.
Place another slice of eggplant on top and a little more tomato sauce and cheese.
Sprinkle with oregano and bake in a preheated oven at 180 degrees Celsius for 35 minutes.

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Eggplant parmigiana

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