Melanzane Ingredients
2 eggplants from the garden
Sunflower oil
Ingredients for Tomato Sauce
2 tablespoons of olive oil
1 small onion
3 cloves of garlic
3 tomatoes – on a grater
5 – 6 leaves of fresh basil
Salt
Black pepper
1 teaspoon of granulated sugar
2 tablespoons of water
Ingredients for the Breadcrumbs
Mozzarella cheese or grated cheddar cheese in 2 balls of water
Basil leaves
Top Ingredients
¼ cup Parmesan cheese or aged cheddar cheese – grater
For the eggplants;
Slice the eggplants as thin as a pinky finger .
Put your pan on the stove and add sunflower oil and heat it.
Put the sliced aubergines in the oil and fry them.
Take the fried eggplants out on a plate lined with towel paper and cover them with a lid and let them rest.
For the sauce;
Add olive oil in a sauce pan and heat it.
Add finely chopped onion and sliced garlic and cook until soft.
When the onions soften, add salt, pepper and grated tomatoes and mix.
Add fresh basil, granulated sugar and 1 tablespoon of water and mix.
Turn the bottom of the sauce down and let it cook until the sauce thickens.
Take everything out with the help of a shredder.
NOTE: You can leave your sauce a little chunky if you wish.
If your sauce is too thick, you can add 1 tablespoon of water.
To combine;
Spread 1 – 2 tablespoons of your tomato sauce on the bottom of your casserole.
Arrange a layer of fried aubergines on it.
Arrange the sliced cheese and basil leaves.
Drizzle tomato sauce over them.
Repeat until you run out of ingredients.
Spread tomato sauce on the top floor and drizzle Parmesan cheese.
– Bake for 25 minutes.
NOTE: Two flat casseroles come out of this recipe.
