Eggplant Melanzane
1 hour
4 servings
Ingredients:
- 2 big eggplants
- 2 packs of Plein Soleil crushed tomatoes
- 1 pack of Plein Soleil shredded Mozzarella
- 1 tablespoon of basil
- 1 tablespoon of oregano
- 1 chopped onion
- 2 chopped garlic cloves
- 1 tablespoon of olive oil
- Salt
- Pepper
Preparation:
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.
