Karuruya eggplant grilled cheese
This is a grilled tomato cheese made from Kariru's eggplant, which is like lasagna skin.
You can eat it in a baking dish, but when you take it out and cut it, it feels more like lasagna.
You can eat it in a baking dish, but when you take it out and cut it, it feels more like lasagna.
How to make it
1
Slice the Karuru eggplants vertically. (About 5mm thick.) Spread the sliced eggplants, lightly sprinkle salt on the surface and leave for about 15 minutes.
2
After 15 minutes, the eggplant has drained, so wipe thoroughly with paper.
3
Fry in oil heated to 170 degrees for 3-4 minutes and remove into a batter.
4
Spread a small amount of butter (not included) into a baking dish and layer it in the order of tomato sauce, Parmesan cheese, and eggplant to match the size of the eggplant.
5
Once you've finished stacking all the eggplants, sprinkle 20g of butter all over and bake in an oven heated to 200°C for 15 minutes to complete.
Ingredients for 2 people
-
- Kariru family eggplant
- Two
-
- salt
- Small amount
-
- Fried oil
- Appropriate amount
-
- Tomato sauce
- 80g
-
- Parmesan cheese
- 50g
-
- butter
- 20g
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