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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 45 MIN COOKING TIME: 30 MIN SERVINGS: 6 COST: LOW
4 EGGPLANTS, CUT 1/4 INCH THIK
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6 EGGS BEATEN
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3 FRESH MOZZARELLA CUT IN THIN SLICES
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BASIL LEAFS
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3 OZ. (90 GR.) GRATED PARMIGIANO REGGIANO
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EXTRA VERGIN OLIVE OIL
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SALT TO TASTE
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RECIPE
HEAT OVEN AT 450°F
IN A NON STICK FRY PAN, HEAT OLIVE OIL AND COOK THE EGGPLANT, ADD SALT
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DRY THE EXTRA OLIVE OIL PUTTING THE EGGPLANTS ON ABSORBENT PAPER
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SPREAD ONE LAYER OF TOMATO SAUCE IN A CASSAROLE
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PUT THE FIRST LAYER OF EGGPLANTS
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TOMATO SAUCE OVER THE EGGPLANTS
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THEN MOZZARELLA CHEESE AND BASIL LEAFS
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PUT SOME BEATEN EGG OVER THE BASIL LEAFS, TRY TO PUT THE EGGS ONLY OVER THE BASIL LEAFS, EVEN IF IT'S DIFFICULT, I DIDN'T MAKE IT TOO WELL.
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ADD THE PARMIGIANO. START ANOTHER LAYER STARTING WITH THE EGGPLANT. FINISH WITH THE PARMIGIANO.
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PUT IN THE PREHEATED OVEN ABOUT 30 MINUTES OR UNTIL READY
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SERVE HOT. IT CAN BE SERVED AS AN APPETIZER, FIRST COURSE, MAIN DISCH OR AS A SIDE DISCH, NATURALLY CHANGING THE SIZE OF THE PORTIONS
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