20 tomatoes
4 tablespoons of olive oil
1 chopped onion
1/2 cup of chopped herbs (parsley, basil, oregano)
Salt and black pepper to taste
2 large eggplants
400g of mozzarella cheese, sliced
1/2 cup of grated Parmesan cheese
20 tomatoes
4 tablespoons of olive oil
1 chopped onion
1/2 cup of chopped herbs (parsley, basil, oregano)
Salt and black pepper to taste
2 large eggplants
400g of mozzarella cheese, sliced
1/2 cup of grated Parmesan cheese
Wash the tomatoes well, cut them into four pieces and place them in a pan
Cover and cook on low heat with their own liquid until they're very tender
Pass through a sieve
Heat the olive oil in a pan, sauté the onion and add the sieved tomato puree
Season with herbs, salt, and black pepper. Reserve
Slice the eggplants into thin longitudinal strips
Grill the eggplant slices lightly on both sides in an anti-adhesive grill
In a rectangular dish, layer the eggplant, cover with sauce and mozzarella cheese, repeating until all ingredients are used up, finishing with a layer of mozzarella
Sprinkle with grated Parmesan cheese and bake at 175°C for 30 minutes
The perfect lasagna cooks the eggplant
Serve immediately.
