If you want to prepare very gentle and fragrant eggplants a baking plate by original sauce, then use this recipe. Simply, tasty, nourishingly and quickly enough. Ideally for a dinner.
It is required to you
- - 800 grams tomato or tomatoes in own juice,
- - 2 h a spoon of olive oil (it is possible to replace vegetable),
- - 2 garlic gloves,
- - 1 tablespoon of sugar,
- - salt to taste,
- - black sprinkling pepper to taste,
- - 3 leaves of a basil.
- For an eggplant:
- - 3 eggplants,
- - 50 grams of parmesan,
- - 150 grams of mozzarella,
- - 100 grams of croutons,
- - 3 tablespoons of vegetable oil.
Instruction
1. About tomato husk. You can make in any convenient way. Crush the peeled tomatoes in puree (blender) or cut small pieces.
2. Crush garlic gloves and fry in a stewpan with addition of two teaspoons of olive oil (before emergence of a light aroma). Add the crushed tomatoes to garlic and you cook half an hour on small fire.
3. In half an hour add to a stewpan to tomatoes the crushed basil leaves, season with sugar, salt and ground black pepper.
4. Wash out eggplants, cut circles in 5 mm thickness. Fry eggplants on vegetable oil to a rumyanost.
5. In a heat resisting form accurately pour out a part of tomato sauce. On sauce put the fried eggplants.
6. Grate parmesan, slice mozzarella. Strew with cheese eggplants, from above put mozzarella. If you have a firm mozzarella. that grate it as well as parmesan.
7. Repeat all layers in the same sequence. Fill thus all form. The last layer has to be from tomato sauce and cheese. From above strew with the crushed white crackers. Bake half an hour at 180 degrees.