Description
... France - for everyone. For some, France is the embodiment of sophistication, grace and elegance. For some, it's music... And for some, France is the kitchen. The great and unique cuisine, which absorbed the sun and heat of Provence, the freshness of the Alps, richness of Bordeaux, the castle of Burgundy... This recipe - as a reflection of French gastronomy... I want to believe that "one day in France" prepared in that way...
Ingredients
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Eggplant
1 piece
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Tomato
1 piece
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Garlic
1 slice
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Cheese
150 g
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Salt
-
Vegetable oil
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Seasoning
-
Basil
Cooking
If the eggplants are not branded, the skin is not clean. I had Dutch, respectively... Cut into slices and sprinkle heavily with salt. Leave for 20 minutes (later I cut the circle into a semicircle, all depends on the shape of your pan).
Cut slices of tomato (also then cut into semicircles).
Finely chop the garlic.
This is my platter of French cheeses. Here: "Bleu d\'Auvergne", "brie" and "Comte monmart". What would you say is better with mold not to add. He has a very sharp taste. Almost all absorbed. Must be a hard cheese, it rubbed on a grater and sprinkled on top.
So more crumble soft cheese (in my case, the ill-fated moldy). Take it quite a bit, 50 grams.
Cheese, more solid, cut into small slices (that that on a photo, then I cut it in half).
Eggplant wash in cold water. Collect casserole: grease the pan very slightly with vegetable oil, spread two slices of eggplant, 1 slice tomato and cheese medium soft. Alternate until the end. Do not add salt! Cheese and everything salty.
Sprinkle with crumbled cheese.
Sprinkle with chopped garlic.
Do a coat of grated cheese. On top sprinkle with herbs de Provence (I forgot to do it, is sprinkled on when the dish was in the oven).
Decorate with the Basil sprigs. And bake it in the oven for 20-25 minutes. All the nice French meal!!!
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