Recipe for a light eggplant dinner

Famous all over the world Italian cuisine is famous for a variety of sauces and simple, but very tasty dishes. Interestingly, Italians like to eat delicious, but do not suffer from obesity.

It’s all about what products they eat: not pasta from the store, but freshly prepared pasta, pizza not with a huge number of ingredients, but thin, but with amazing sauce. The same goes for vegetable dishes, they should be fresh.





When you have to cook dinner at home after a working day, the oven always helps. If you take care of your health, you still have to stand at the stove, but not for long. Skipping meals is not an option. eggplant - That's right. Editorial "Site" I love to share a recipe for Italian for dinner.





The ingredients

• 3 eggplant
• 1kg tomatoes
• 100g parmesan
• 100g mozzarella
• 5 tbsp olive oil
• 1 bundle of basil
• salt
• peppery

Preparation

1. Cut the tomatoes and carcasses in sotheinika for 10 minutes, salt them and pepper them. Canned ones can be used.
   
   
   
   
2. Cut the eggplant into thin pieces up to 1 cm thick and salty, leave for 5 minutes so that the eggplant lets the juice.
   
   
   
   
3. In a semi-dry pan, slightly dry the eggplant to form a crust. No need to salt.
   
   
   
   
4. Cut the basil and soap the parmesan, cut the mozzarella finely.
   
   
   
   
5. Lubricate the bowl with oil and heat the oven to 180 degrees.
   
   
   
   
6. In the form, lay out eggplant, on top of tomatoes and basil, alternate layers of vegetables. Sprinkle on top with grated parmesan and mozzarella.
7. Vegetable casserole in the oven half an hour.
   
   
   
   

With eggplants, you can make very tasty potatoes on skewers in the oven. Blue – seasonal product, but they can be frozen for the future in the winter, only do it correctly.