Eggplant lasagna in halogen oven

Submitted by enr on 31 Jul 2012
3-4 eggplants
sunflower oil spreads
flour for rolling
# For the sauce:
1 kg tomatoes
3-4 peppers pepper or other variety
1 onion
5-6 skildi garlic
3 tbsp sunflower oil
1 tbsp sugar
salt, oregano, basil and pepper
# For the filling:
200 g ham (skinless sausage, sausage)
2 eggs
250 g feta cheese
250 g cheese for sprinkling
Eggplant lasagna in halogen oven
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Cut your eggplants and manipulate them for removing the bitterness as you know, but if you eggplant variety of bitterness which will directly cut it lengthwise on wheels greased with sunflower oil, deep them in flour and stack in the tray littered with baking paper, it embodied. Put to bake at 200C in a heated oven. Meanwhile, in a saucepan cut domatito of his smaller pieces, add chopped peppers, onion, garlic and basil and oregano, pour 1 cup water and put to boil. Cook it about 15 minutes, then pour into a colander to its trapped water. Boiled and drained tomatoes blend he add sugar, the oil, salt and pepper (sauce can be used immediately for various dishes - suitable for yazvadzhii because it is not fried). I poured into a pan and put it to boil for about 5 minutes far - BEWARE BECAUSE MANY spraying, stirring constantly. Oiliness suitable for halogenkata pan (aluminum), ranked first row eggplant and top coat them with tomato sauce. Sprinkle with chopped ham and again initiate eggplants, coated again with tomato sauce and put crumbled and scrambled eggs with feta cheese, as it spread evenly everywhere. Again placed close eggplant spread with tomato sauce and put the pan on the bottom BBQ for 25 minutes at 200C. After expire minutes sprinkle the dish with grated cheese and bake for another 10 minutes of 200C. * Eggplants that do not have bitterness and that I use are white, green-Ball eggplants, colorful long eggplant.
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31 Jul 2012