Eggplant Parmegiana Light

Name: Eggplant Parmegiana Light
Yield: 4
Ingredients: 4 eggplants (medium); 1 onion; 2 liters of water for cooking; 3 bay leaves; 1 teaspoon dried oregano; 1/2 tablespoon olive oil; 4 tablespoons tomato sauce tempered; 300g mozzarella cheese, sliced; 1 sheet of aluminum foil

1
4 eggplants (medium)
2
1 onion
3
2 liters of water for cooking
4
3 bay leaves
5
1 teaspoon dried oregano
6
1/2 tablespoon olive oil
7
4 tablespoons tomato sauce tempered
8
300g mozzarella cheese, sliced
9
1 sheet of aluminum foil

Ingredients

1
4 eggplants (medium)
2
1 onion
3
2 liters of water for cooking
4
3 bay leaves
5
1 teaspoon dried oregano
6
1/2 tablespoon olive oil
7
4 tablespoons tomato sauce tempered
8
300g mozzarella cheese, sliced
9
1 sheet of aluminum foil

Directions

1
Wash the eggplants and cut them into 1 cm thick slices
2
In a large pot, boil the 2 liters of water with the onion, bay leaves, oregano, and olive oil for 5 minutes
3
Add the eggplant slices to cook in that water for 10 minutes
4
Remove and drain well
5
In a baking dish, layer the eggplant, tomato sauce, and cheese
6
Continue until finished, ending with the cheese
7
Cover with aluminum foil and bake at preheated oven for 15 minutes or until the cheese melts.