Eggplant Melanzane
1 hour
4 servings
1. Chop Eggplant into round slices
2. Brush eggplant with olive oil
3. Preheat oven at 220°C
4. Heat pan and prepare tomato mix: Olive oil, onions, garlic,
crushed tomatoes, salt, pepper and oregano and bring all of them to
boil.
5. In a pot, put 1 layer of eggplants, tomato mix and top it with the shredded mozzarella.
6. then add a 2nd layer of eggplants, tomato mix and top it with the shredded mozzarella.
7. Bake in oven for 20 minutes.