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Eggplant Parmesan (TMX)

How we liked this recipe, comes out with a very mild flavor, the six rations for our taste with a good amount, and freezes very, very well. Come on, another recipe for those who are going to repeat a lot.

INGREDIENTS (6 servings)

70g of
olive oil 1 large can crushed tomato, 800g

1 tablespoon sugar 1 teaspoon salt 1 teaspoon oregano

1 bunch basil, chopped, 20g (I teaspoon of dry)
3 aubergines, sliced \u200b\u200b100g

grated Parmesan cheese 1 buffalo mozzarella (me two balls of mozzarella)

DEVELOPMENT

We in the glass oil, tomatoes, sugar, salt, oregano and basil, we scheduled 30 minutes, temp. Varoma, vel.1

cortarmos Wash and half the eggplant slices cm. We placed vertically in the container varoma, and off the holes and the steam can circulate well.

Varoma We place the position in regard to temperature Varoma. Over time, we lowered elrecipiente and check if the tomato is reduced. If not, programamoscinco minutes at the same temperature.

Preheat oven

a200 º. In a bowl, we have 1 / 3 of the eggplant, sprinkle with parmesan and split the mozzarella into small pieces, untercio pour the tomato sauce. Repeat this operation.

finished covering the remaining eggplant with tomato and espolovoreamos conparmesano.

first floor In short: Eggplant, parmesan, mozzarella, tomato
Second floor: Eggplant, parmesan, mozzarella, tomato
Third floor: Eggplant, tomato and parmesan

ygratinamos Bake for 15 minutes the surface.