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Eggplants pasticcio



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Ingredients

4 eggplantes
1 cup tomatoes sauce
1 crescenza cheese
q.b. parmesan cheese
oregano
salt
olive oil
Preparation

Pell tha eggplants and slice them lengthwise into a 1/4 inch strips.
In a fry pan with 3 tablespoon of olive oil, pour the eggplants, cover and cook until tender. Then season.
Preheat oven 400° F.
In a greasy oven pan lay about 1/2 amount of eggplants. Cover with 1/2 amount of tomatoes sauce and half amount of crescenza cheese. Sprinkle with parmesan chees and oregano.
Coat with the rest aof the ingredients.
Cook in the oven for about 20 minutes.

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