Eggplant Parmesan

Name: Eggplant Parmesan
Yield: 6
Ingredients: 4 large eggplants, cut into slices; 2 1/2 cups of tomato sauce; Vegetable oil for frying; 2 cloves of garlic, minced; 150 g of mozzarella cheese, grated coarsely; 100 g of parmesan cheese, grated

1
4 large eggplants, cut into slices
2
2 1/2 cups of tomato sauce
3
Vegetable oil for frying
4
2 cloves of garlic, minced
5
150 g of mozzarella cheese, grated coarsely
6
100 g of parmesan cheese, grated

Ingredients

1
4 large eggplants, cut into slices
2
2 1/2 cups of tomato sauce
3
Vegetable oil for frying
4
2 cloves of garlic, minced
5
150 g of mozzarella cheese, grated coarsely
6
100 g of parmesan cheese, grated

Directions

1
Fry the eggplant slices in plenty of vegetable oil and drain on paper towels
2
Preheat a baking dish
3
Layer the eggplant, mozzarella cheese, and tomato sauce, finishing with the tomato sauce
4
Sprinkle with garlic
5
Repeat the process until all ingredients are used up, leaving the tomato sauce for last
6
Place in a moderate oven (180°C) for approximately 20 minutes
7
Serves 4-6 people
8
Serve with rice and green salad.