Eggplant Parmigiana Special

2 sliced eggplants
3 slices of mozzarella
1 tablespoon grated parmesan

Sauce Ingredients:
½ onion chopped
4 coffee spoons of olive oil
4 crushed garlic cloves
2 cups of tomato pulp
2 teaspoons of basil
white pepper

Sauce Preparation:
Saute garlic and onion in oil.
Add the tomato pulp, basil and pepper and cook, stirring occasionally, for about 10 minutes.

In a mold or refractory, put 1 cup (tea) of the sauce and add the eggplant slices.
Spread the mozzarella slices on top and cover with the rest of the sauce.
Sprinkle with Parmesan cheese and bake in a medium oven for about 40 minutes or until the eggplant is tender.
Serve immediately.

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