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2 EGG PLANTS, sliced in thick slices
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2 TOMATOES, sliced
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150 GRAM MUSHROOMS, sliced
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2 TBSP ANCHOVIES PASTE
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1 CLOVE GARLIC, mashed
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5 TBSP OLIVE OIL
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4 TBSP BREAD CRUMBS
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2 EGG PLANTS, sliced in thick slices
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400 GRAM TOMATOES, peeled in cubes
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4 TBSP BREAD CRUMBS
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100 GRAM CHEESE, sliced
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1 TBSP OREGANO
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Boil the egg plant
for two minutes in ample water, take them out and allow to dry. Put them in
an oven dish, alternated by slices of tomato. Distribute the mushrooms on
top. Mix the olive oil with the garlic and the anchovies paste. Brush this
mixture over the vegetables. Sprinkle with bread crumbs. Bake 15 minutes in
the oven at 200 degrees Celsius.
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Sprinkle the egg plant slices
with salt, wait for one hour and wipe them dry. Put them in in an oven tin.
Mix the tomatoes with bread crumbs, salt and fresh milled peppers and spoon
them on the egg plant slices. Put some slices of cheese on top and sprinkle
with oregano. Bake 20 minutes at 200 degrees.
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