Description
In this very appetizer combines eggplant, tomatoes, cheese and garlic, it can become a highlight dinner in the wild!
Ingredients
-
Eggplant
400 g
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Tomato
250 g
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Cheese
80 g
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Flour
-
Vegetable oil
40 g
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Garlic
5 tooth
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Greens
-
Salt
-
Black pepper
Cooking
Eggplant and tomatoes
Cut into slices.
RUB the eggplant with salt and stand for 30 minutes, then gently squeeze them of their juice.
Slices of eggplant and tomato dip in flour and fry in vegetable oil until Golden brown.
On a baking sheet, greased with vegetable oil, lay the slices of eggplant,
Pepper and sprinkle with chopped garlic.
Put on top of slices of tomatoes, sprinkle with pepper and also garlic and chopped parsley, all cover with cheese slices and bake in the oven at a temperature of 180-190*C until Golden brown.
Bon appetit!!!
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