Parmigiana di melanzane

Name: parmigiana di melanzane
Total time: 30 min
Yield: 4
Ingredients: 2 eggplant in thin slices; 2 tablespoon flour; 200 milliliters sunflower oil; 400 milliliters tomato sauce pot; 2 bulb Mozzarella in cubes; 100 gram Parmesan cheese freshly grated; 1 bunch basil only the leaves

Delicious Italian oven dish with eggplant, tomato and parmesan cheese.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Sprinkle the eggplant slices with salt and let stand for half an hour. Then rinse them with water and pat dry well.
Sprinkle the slices lightly with flour. Heat the oil in a large frying pan and fry the slices of aubergine and brown. Let them drain on kitchen paper.
Preheat the oven to 180 ° C. Spoon a couple of spoonfuls of tomato sauce in an oven dish and cover with a layer of eggplant slices.
Divide some mozzarella and Parmesan cheese, a few basil leaves and some tomato sauce.
Repeat this a few times and finish with Parmesan cheese.
Put the dish in the oven and bake it brown in about 20 minutes. Tasty with crusty bread and a green salad.