Eggplants in tomato sauce
MainsCook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Eggplants in tomato sauce
| Coarse salt | ||
| Pepper | ||
| Salt | ||
| 1 | bundle | Basil, fresh |
| 1000 | g | Eggplant |
| 2 | can | Chopped tomatoes, canned |
| 200 | g | Onion |
| 400 | g | 45 + mozzarella ball (fresh) |
| 5 | dl | Oil |
| 5 | tbsp | Olive oil |
| 50 | g | Parmesan cheese |
Instructions for Eggplants in tomato sauce
To prepare the Eggplants in tomato sauce recipe, please follow these instructions:
Rinse the eggplants, cut into 1 cm thick slices lengthwise. load taglagt with salt. Pulls ½ hour.
Rinse and dry the slices. FRY in oil until light brown.
Tomato sauce: sauté the onion in a little oil, pour the tomatoes in onion and tomatoes simmer. leave in 20 minutes. Season with salt, pepper and basil.
Butter a baking dish, place a thin layer of sauce, then a layer of aubergines, then a layer of mozzarella in thin slices. Repeat for all is used. Connect with Basil and grated parmesan.
Give the Court 40 minutes at 200 degrees c. alm. oven.
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