2 eggplants with skin
salt to taste
slices of cheese
provolone or mozzarella
1 can of tomato sauce
2 eggplants with skin
salt to taste
slices of cheese
provolone or mozzarella
1 can of tomato sauce
"Cut the eggplants into 1.5 cm thick slices"
"Sprinkle salt on the eggplant slices and let them sit for about 30 minutes"
"Drain excess liquid"
"Arrange the same slices in a glass baking dish"
"Place a slice of cheese over each eggplant slice and cover with a little tomato sauce"
"Make one or two more layers, depending on the size of the dish"
"Bake in a moderate oven (170°C) for about 30 minutes, until it starts to bubble"
"Be careful not to overcook the cheese, so it doesn't become too hard"
"Serve with rice", "This recipe yields 4 servings."
