Eggplants and tomatoes, gratinerede

Ingredients for Eggplants and tomatoes, gratinerede

Instructions for Eggplants and tomatoes, gratinerede

To prepare the Eggplants and tomatoes, gratinerede recipe, please follow these instructions:

The eggplants, cut into 1 cm thick slices, sprinkled with salt and placed under light pressure in 20 min. until they have made the bitter fluid. Rinse in cold water and blot dry. Toasting on both sides in abundant olive oil in a hot pan and put on fat sucking paper.

The finely chopped onion and garlic in a little oil, add the tomatoes should be clarified and warmed through. Add the chopped parsley (save a little for garnish) and possibly. the chopped chilli. Season with salt and pepper. Eggplant slices are distributed in a heat-proof dish, spread out over the tomato sauce. Feta and break into pieces and sprinkled over with mozzarellaen.

Bake in the oven at 200 gr to the cheese is melted and Golden, about 20 minutes.