Baked eggplant and tomatoes

Baked eggplant and tomatoes


Eggplant 2 pieces;
Boiled egg 3 pcs;
Grated Parmesan 100 g;
Cheese «Skamortsa» 200 g;
Tomato peeled sliced ​​800 g;
Sugar 1 tsp .;
Olive oil to taste;
Salt to taste;


1. Preparation time — 40 minutes
2. Boil 3 hard boiled eggs and cut them into slices.
Skamortsa cheese or mozzarella cut into thin slices.
3. To prepare the tomato sauce in the pan Put the peeled chopped tomatoes, add a little olive oil, a pinch of salt and a teaspoon of sugar. Cover, and then 15 minutes, then open the cover and evaporate excess water. The sauce should not be liquid.
4. If you are using already frozen grilled eggplant, do not thaw them beforehand. Otherwise, cut eggplant lengthwise into slices half a centimeter thick. Fry them in oil and cook on the grill and place on a piece of paper, went to excess oil.

The form of grease with olive oil. Lay out all the ingredients layers: first layer of eggplant.
5. Then, a thin layer of tomato sauce, a slice of mozzarella or skamortsy each slice of eggplant.
6. Next on the lobe eggs on each slice of eggplant.
7. Sprinkle with grated Parmesan all. Total should have about 3 layers. The top layer is very generously sprinkle with Parmesan and drizzle a little olive oil.
8. Bake in the oven at 180 degrees for 20-25 minutes until golden brown on the Parmesan, then turn off the oven and leave it to «rest» a dish for 5 minutes more.
Serve hot.

Bon Appetit!

Baked eggplant and tomatoes

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