Ingredients
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salt to spread over eggplant
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4 tablespoons olive oil
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1/2 lb reduced-fat mozzarella cheese, thinly sliced (4% fat, if you don't have you can use the normal one)
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1 cup parmigiano, grated
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3 cups marinara sauce (if possible with basilicum and oregano)
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1 teaspoon basilicum pesto sauce (substitute basilicum fresh or dry)
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1 tablespoon oregano
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4 lbs eggplants (and or or zucchniniI)
Instructions
- Slice you eggplants or zucchini in 1/4 inch thick slices.
- Place eggplants in a big bowl and spread salt on them. Stir to coat them well. After 30 minutes rinse them and press out the water. This step is not necessary for zucchini.
- Turn on your oven to high broil.
- Coat with oil the eggplants or zucchini in the bowl with your hands.
- Place one layer of eggplants or zucchini on your baking try (I use a silicon map for this as it is easier to clean) and broil on both sides until they change the color to light brown. Repeat with all vegetables.
- Place your vegetables slightly vertical in your mold (I use a 10-8 inch one) and place mozzarella in between (see photo).
- Spread parmesan on it and press some cheese between the layers.
- Mix marinara sauce, oregano and pesto together and top everything with marinara sauce.
- Bake 30 minutes 350°F/180°C.
- This is usually served warm but in summer it is delicious cold with some bread!