Eggplant Lasagna

Name: Eggplant Lasagna
Yield: 6
Ingredients: 3 eggplants; 300 g of mozzarella; 1 package of tomato sauce; oregano to taste; salt to taste; 4 tablespoons (sauce) of olive oil

1
3 eggplants
2
300 g of mozzarella
3
1 package of tomato sauce
4
oregano to taste
5
salt to taste
6
4 tablespoons (sauce) of olive oil

Ingredients

1
3 eggplants
2
300 g of mozzarella
3
1 package of tomato sauce
4
oregano to taste
5
salt to taste
6
4 tablespoons (sauce) of olive oil

Directions

1
Slice the eggplants into thick strips and place them in a refractory dish
2
Drizzle with oil and season with a pinch of salt
3
Place in the oven to bake for 10 minutes
4
Next, arrange the eggplant slices interlacing them with layers of tomato sauce and mozzarella
5
Build the layers so that it ends with cheese
6
Sprinkle oregano and place in the oven for about 15 minutes or until golden brown.