Karukaya Eggplant and Cheese Grill
This tomato and cheese bake uses eggplant to resemble lasagna skin.
You can eat it in the gratin dish, but if you take it out and cut it, it tastes more like lasagna.
You can eat it in the gratin dish, but if you take it out and cut it, it tastes more like lasagna.
How to make it
1
Slice the eggplant lengthwise (about 5mm thick). Spread the slices out, sprinkle a little salt on the surface, and leave for about 15 minutes
2
After 15 minutes, the eggplant will have released moisture, so wipe it off thoroughly with paper towels
3
Deep fry in oil heated to 170°C for 3 to 4 minutes, then remove to a tray
4
Grease a gratin dish with a small amount of butter (not included in the recipe), and layer the tomato sauce, Parmesan cheese, and eggplant in that order, depending on the size of the eggplant
5
Once all the eggplants have been layered, sprinkle 20g of butter over the entire surface and bake in an oven preheated to 200°C for 15 minutes
Ingredients for 2 people
-
- Kariru family eggplant
- Two
-
- salt
- Small amount
-
- Fried oil
- Appropriate amount
-
- Tomato sauce
- 80g
-
- Parmesan cheese
- 50g
-
- butter
- 20g
[PR]
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