Eggplant baked in tomato sauce
Flavorful stuffed eggplants baked in spicy tomato sauce with cheese
Eggplant baked in tomato sauce
Flavorful stuffed eggplants baked in spicy tomato sauce with cheese
Ingredients
| eggplants 600 g |
| ground beef 400 g |
| garlic 4 cloves |
| pelati tomatoes 800 g |
| crushed roasted hazelnuts 100 g |
| hard cheese 180 g |
| olive oil 90 ml |
| basil 30 g |
| TO TASTE: |
| salt |
| sugar |
| black pepper |
| red pepper |
| Italian herbs |
| oregano |
Instructions
Step 1
Slice the eggplants into 5mm thick slices, drizzle with olive oil, salt, sprinkle with Italian herbs and bake for 15 minutes at 220 degrees.
Step 2
Fry chopped garlic and minced garlic in oil. Add the tomatoes, salt, black pepper, sugar, oregano and red pepper. Simmer the sauce for 15 minutes. Then season with chopped basil.
Step 3
Pour one-third of the sauce on the bottom of the mold, sprinkle it with one-third of the nuts. Next, place half of the eggplants. Then repeat the layers. Spread the remaining sauce, nuts and randomly arrange the cheese slices on top.
Step 4
Bake at 200 degrees for 20 minutes. Bon appetit!
