Читать книгу Vegetable Kitchen - Bernhard Long - Страница 18

Serves 4 meals

3 eggplant (so to the. 900 grams)

Salt and freshly ground pepper

75 grams Parmesan

1 bunch basil

Olive oil for the mild

500 millilitres Lightning tomato sauce

100 grams of mozzarella

The preparation sequence

Wash eggplant with water, dry and chop in thick slices 1.5 centimeter. Salt lightly and let draw on paper towels for 10 minutes.

Eggplant dab and grilling vigorously in a heated grill pan on each side. Removing pepper, and set aside.

Parmesan finely grate. Wash the basil with water, shake dry and pluck off the leaves.

A casserole of so to. 1 liter fat easily. Provide little tomato sauce on the top layer aside. Apply a thin layer of tomato sauce in the dish and sprinkle with a little cheese.

Layer eggplant slices on top and sprinkle with little place basil. In this order, the ingredients fill until they are exhausted.

Still available for sale, the deferred tomato sauce and Parmesan spread.

Tear mozzarella into small pieces and spread on the surface. Aubergine bake on the oven rack, medium rack level, in the heated, preheated oven at 180 ° C (fan: 160 ° C, gas mark 2-3) as the. Bake 30 minutes and serve immediately