Tomatoes Cake With Eggplant Recipe

Ingredients:

Eggplant - 550 g
Onions - 150 g
Garlic - 7 g
Tomatoes - 600 g
Mozzarella cheese - 150 g
Parmesan cheese - 50 g
Basil - 1/3 tsp.
Salt and pepper - to taste

Preparation:

Wash Two large eggplant , remove the stalk and cut into thin strips lengthwise. Sprinkle each plate of eggplant with salt and set aside for 30 minutes.
Prepare the tomato sauce: olive oil fry the finely chopped onion and garlic. Cook 3-4 minutes, stirring occasionally. Ripe tomatoes, peeled, finely chop and add to the onions. Simmer for 5 minutes, add salt, black pepper, basil (you can dry and fresh chopped), stir and cook for 2 minutes over moderate heat. Postpone the sauce aside. Eggplant fry until golden color in butter (to cook in a single layer, ready to put the eggplant on a plate and each layer is laid with paper towels so that they have absorbed the excess fat).
Turn heat up the oven to 180 degrees. Mozzarella cheese and Parmesan Grate. You are now ready to assemble dish: put in a baking dish size 15 h 23 cm layer of eggplant, brush a thin layer of tomato sauce..
Sprinkle a small amount of mozzarella and Parmesan cheese, put a layer of eggplant, and so again, until you run out of all the ingredients, except cheese.
Remove the eggplant in a preheated oven for 20 minutes. Sprinkle with cheese and cook the remains of another 2-3 minutes.

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