Saute ½ cup of chopped onions and ½ cup of cubed tomatoes in a ¼ cup of oil. We then add ½ cup of tomato sauce, 2/3 cup water, ½ tsp. salt, ½ tsp. pound oregano, 1/8 tsp. ground black pepper. Boil and simmer for ten minutes. In a baking dish put thin layers alternately the sliced ½ kg. of eggplants, tomato sauce mixture and cheese. We can now bake it for 25 minutes. Remove the baking dish from the oven and sprinkle grated cheese over the top and bake for 10 minutes or until cheese melts.
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