6 eggplants
100 g of mozzarella (5 tablespoons, chopped)
5 tablespoons of grated Parmesan cheese
1 cup of tomato sauce
1 cup of beef gravy
Salt, pepper, and parsley
6 eggplants
100 g of mozzarella (5 tablespoons, chopped)
5 tablespoons of grated Parmesan cheese
1 cup of tomato sauce
1 cup of beef gravy
Salt, pepper, and parsley
Peel the eggplants, slice them thinly, wash and dry, coat with flour, remove excess and fry in plenty of hot oil
Remove and place on a paper towel to cool
Sprinkle salt on top
Choose a large ceramic baking dish, cover the bottom with beef gravy
(Make the sauce by cooking 1 tablespoon of flour in 1 cup of beef broth, very well seasoned)
Arrange layers of fried eggplant, alternating with tomato sauce and the two cheeses and chopped parsley
Cover with beef gravy
Put in a hot oven for 10 minutes
Serve hot.
