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Tempo de preparo

50 min(s)


5 servings

Gicelly Martins

  • Ingredients
  • Recipe
  • Tomatoes2 unit(s)
  • Red onion1 unit(s)
  • Pepper1 unit(s)
  • Zucchini1 unit(s)
  • Eggplant1 unit(s)
  • Tomato sauce1/2 cup
  • Diced Mozzarella1/2 cup
  • Dehydrated seasonings (oregano, bay leaf powder and chimichurri)1 to taste
  • paprika1 coffee spoon
  • Olive oil1 tablespoon
  • Salt and Black Pepper1 to taste
  1. Cut the eggplant into slices and soak in water and a pinch of salt for 10 minutes.
  2. Cut the rest of the vegetables into slices.
  3. Cover a refractory with half the tomato sauce and arrange the layers of vegetables. Season them with salt, pepper and the dehydrated seasonings. Add the rest of the sauce, the olive oil and the mozzarella.
  4. Cover with aluminum foil and bake in a preheated oven at 200°C for 35 minutes.

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