Parmigiana: Baked Eggplants on a Bed of Tomatoes and Mozzarella

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Parmigiana: Baked Eggplants on a Bed of Tomatoes and Mozzarella

Name: Parmigiana: Baked Eggplants on a Bed of Tomatoes and Mozzarella
Prep time: 2 h
Total time: 2 h
Yield: 4 Servings
Ingredients: 2 unit(s) Eggplant; 3 unit(s) Mozzarella in medium-sized balls; to taste Tomato sauce; to taste Majericão; to taste Salt; to taste Olive oil; to taste Parmesan

🇧🇷Brazil

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(Português)

2 hour(s)

4 servings

Aprilia

@aprilia

Ingredients
Recipe

Eggplant2 unit(s)
Mozzarella in medium-sized balls3 unit(s)
Tomato sauce to taste
Majericão to taste
Salt to taste
Olive oil to taste
Parmesan to taste

Cut the eggplants into slices and salt.
Fry the eggplants in a skillet. Meanwhile, cut the mozzarella into small pieces and salt it too to remove excess liquid.
Assemble in an oven-proof dish, starting with a layer of tomato sauce, eggplant, mozzarella and Parmesan on top, then repeat in layers.
Place in a preheated oven at 200 degrees for 20 minutes.

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Parmigiana: Baked Eggplants on a Bed of Tomatoes and Mozzarella

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