Karukaya Eggplant and Cheese Grill
This is a tomato and cheese bake dish using Karuya eggplant to resemble lasagna sheets.
You can eat it straight from the gratin dish, but it will look even more like lasagna if you take it out and cut it.
You can eat it straight from the gratin dish, but it will look even more like lasagna if you take it out and cut it.
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
Ingredientsfor 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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