Enjoy a delicious gratin dish of eggplants stuffed with tomato, mozzarella, and basil, with a touch of melted pecorino.
Ingredients
- 2 large eggplants
- 5 peeled tomatoes for sauce
- Buffalo mozzarella
- Pecorino
- Basil
- Pepper and salt
Preparation
- Wash the eggplants and cut them crosswise.
- Let them rest for 1 hour with salt in a strainer.
- Then, rinse and set aside.
- Add salt and pepper.
- Drizzle with olive oil and bake for 30 minutes at 180°C.
- Place a base of tomatoes and eggplants, add mozzarella and basil, then add another layer of eggplants and tomatoes.
- Sprinkle with pecorino cheese and bake for 35 more minutes.
- Serve hot.
Did you know?
Existen dos tipos de leches A1 y A2 y la diferencia está en una sola proteína, llamada betacaseína. La A1 contiene la betacaseína A1 y la leche A2 contiene la betacaseína A2.
Fiber: 8 g
Protein: 20 g
Fat: 15 g
Carbohydrates: 30 g
Calcium: 500 mg
Iron : 3 mg
Vitamin A: 1000 IU
Vitamin C: 30 mg
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