1 kilogram of eggplants (2 or 3)
2 zucchinis
300 grams of mozzarella cheese (equivalent to 1 cup)
5 tablespoons of grated Parmesan cheese
6 tablespoons of tomato sauce
4 tablespoons of wheat flour
oil, salt, nutmeg
1 kilogram of eggplants (2 or 3)
2 zucchinis
300 grams of mozzarella cheese (equivalent to 1 cup)
5 tablespoons of grated Parmesan cheese
6 tablespoons of tomato sauce
4 tablespoons of wheat flour
oil, salt, nutmeg
Peel the eggplants and slice them thinly in the lengthwise direction
Wash and dry with a towel (be careful, they stain!)
Dust with wheat flour and fry in plenty of oil
Do the same with the zucchinis, remembering that these do not need to be peeled
Shake off any excess flour from the slices before placing them in the frying pan over the oil
Grease a baking dish with oil and arrange the vegetables in the following order: a layer of fried eggplant, salt, and grated Parmesan cheese; a layer of thin mozzarella slices, tomato sauce; a layer of fried zucchini, salt, and grated Parmesan cheese
Once all the fried vegetables are done,
Sprinkle a little nutmeg on top, drizzle with oil, and add some oregano
Finally, place it in a hot oven until a golden crust forms.
