Parmesan eggplant and zucchini

Description

Parmesan is one of the most popular dishes of the Neapolitan cuisine, the main component of which is the eggplant or zucchini + cheese - mozzarella and Parmesan. I decided to make Parmesan-mix, by combining these two together, and why not? Forgive me, the Italians, and maybe they themselves are so willing? If you love eggplant and zucchini, combined with mozzarella and Parmesan cheese with juicy sauce from tomatoes and aromatic spices then this dish is 100% yours! Highly recommended!

Ingredients

Eggplant

900 g
Zucchini

600 g
Onion

150 g
Tomato

1 kg
Olive oil

6 Tbsp
Basil

2 Tbsp
Oregano

0.5 tsp
Salt
Mozzarella

375 g
Parmesan

120 g
Garlic

3 tooth

Cooking

Eggplant and zucchini cut into lengthwise 1 cm thick and covered on a baking sheet, covered with baking paper or foil. Brush with olive oil (3 tbsp) and bake in pre-heated to 190"With the oven for 10-12 minutes. Be guided by your oven. PS by the Way, in season vegetables to make harvesting of eggplant and zucchini - bake them and freeze to in the winter to prepare this wonderful dish.

Eggplant lay on a dish and let stand for 30 minutes.

To do the same with zucchini. PS in the original eggplant or zucchini fried in the oil in the pan, but it is very ready, the food is greasy like me and you, I think, do make your choice!

Finely chopped onion and garlic simmer for 2-3 minutes in the remaining oil.

Cut the tomatoes into slices, removing the seeds.

Add to the onion and garlic and simmer for 5-7 minutes.

Add salt and oregano, simmer for 1-2 minutes.

Place the eggplant on a small layer of the sauce from tomatoes.

On top put 1/3 of the sauce, sprinkle with Basil and Parmesan and pave thinly sliced pieces of mozzarella. PS the Mozzarella a few hours before cooking place on a plate or drain in a colander, to give good to drain the brine.