1 1/2 kg of eggplants
salt
2 cups of peeled and seeded tomatoes, finely chopped
2 cups of mozzarella cheese, grated coarsely
4 tablespoons of grated Parmesan cheese
1 1/2 teaspoons of dried oregano
2 tablespoons of butter
1 1/2 kg of eggplants
salt
2 cups of peeled and seeded tomatoes, finely chopped
2 cups of mozzarella cheese, grated coarsely
4 tablespoons of grated Parmesan cheese
1 1/2 teaspoons of dried oregano
2 tablespoons of butter
Preheat the oven to hot temperature (400°F)
Peel and slice the eggplants into thin strips in the direction of length
Place the slices on a plate and sprinkle with salt
Let it drain for about 30 minutes
Heat an anti-adhesive skillet and fry the eggplant slices without oil until they're soft, brushing with water to prevent drying out
Line the bottom of a refrigerator-safe dish with eggplant slices
Cover with tomatoes
Add a little mozzarella cheese, a little Parmesan cheese, and a pinch of oregano
Cover with another layer of eggplant and continue building layers with remaining ingredients
The final layer should be eggplant
Sprinkle with a little remaining Parmesan cheese
Bake for about 20 minutes
After that time, press gently with a spoon to check if there's excess liquid
If so, remove with a spoon
Leave in the oven for another 15 minutes
Let it cool slightly before serving
Serves 8.
