Eggplant in Sicilian

Eggplant in Sicilian

Composition:

2 eggplant
200 g of Mozzarella cheese
500 g of tomatoes in own juice
3 cloves of garlic
1/2 pcs. Onions
3 sprigs of thyme
5 grams of green basil
20 ml of olive oil
Salt, pepper — to taste

Preparation:

To prepare the sauce in the saucepan pour in the olive oil and add thyme, cut into half rings, onion and chopped garlic.
Fry until golden brown.
Introduce tomatoes in your own juice.
Remove thyme.
Salt and simmer for two minutes.

Eggplant cut into thin strips along the length and fry without adding oil.
Salt.
Grease the baking dish with olive oil.
At the bottom of the form lay out first aubergines.
The second layer to lay out the circles of cheese.
Top — a layer of sauce.
Then a layer of aubergines, a layer of sauce and cheese
Sprinkle with thyme and put in the oven for 10 minutes at a temperature of 200 ° C.

100 gr. Ready meals contain 81 kcal
Proteins — 4,3 gr.
Fats — 6,0 gr.
Carbohydrates — 5,0 g

6. Prepare the prepared dish with fresh basil leaves.

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