Eggplant Melanzane

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.