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- 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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