Brazil

Medium size eggplant

Onion, diced

Crushed garlic cloves

Tomato sauce

Sliced Light Mozzarella

Olive oil

Salt and Black Pepper

Grated Parmesan Cheese

Eggplant Lasagna in the oven

- lave bem as berinjelas e fatie-as com a casca no sentido de cumprimento delas, em fatias finas mas

com cuidado para não ficar rasgada. Reserve

- Numa panela grande, coloque uma colher de azeite, o alho e a cebola e refogue. Após dourar, coloque o molho de tomate, tempere com sal e Pimenta e deixe ferver.

- Quando começar a ferver, coloque as fatias de berinjela para cozinhar um pouco. Coloque de modo a não dobrá-las. É apenas para ficar mais macias. Não precisa cozinhar muito pois ainda irá ao forno. 

- Colocar cubinhos de abobrinha no molho é uma

forma de torná-la mais nutritivas.

- wash the eggplants well and slice them with the skin in the direction of the fulfillment of them, in thin slices but

carefully so as not to tear it. Reserve

- In a large pan, place a spoon of olive oil, the garlic and the onion and sauté. After browning, add the tomato sauce, season with salt and pepper and bring to a boil.

- When it starts to boil, put the eggplant slices to cook a little. Place so as not to bend them. It's just to get softer. It doesn't need to cook much as it will still go in the oven.

- Putting cubes of zucchini in the sauce is a

way to make it more nutritious.

Travessa de vidro e papel alumínio.

Eggplant Lasagna in the oven

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