1 kg of aubergines, 200 grams of onion, 150 grams of tomato sauce, 150-200 grams of grated Parmesan, fresh basil leaves, 50 grams of mozzarella, 2 hard-boiled eggs, olive oil, salt.
1 Cut the aubergines in the length of the sliced c.a. 2 m each. Add salt and leave to rest for about 2 hours.
2 Fry them in a pan with plenty of oil and fry the sliced onion. Put half of the aubergines in a pan, oiled with half of the Parmesan, onion, tomato sauce and basil leaves.
4 Cover the aubergine, parmesan and a little tomato sauce with the other half. Halfway through cooking in the oven, decorate with the slices of hard-boiled eggs and the mozzarella.
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