EGGPLANT, TOMATO SAUCE AND MOZZARELLA CAKE

Ingredients:

- 1 eggplant

- Grated bread with garlic and parsley

- 2 eggs

- Mozzarella

- Crushed tomato SABORALSA

- 1 clove garlic

- Basil SABORALSA

- Oregano SABORALSA

- Extra virgin olive oil MOLINO DE MONTEMAYOR

- Ground black pepper SABORALSA

- Salt

Elaboration:

You must place a pan over low heat with a little oil, you must add the garlic (already chopped) and when it be golden brown, you must add the basil, oregano, a little salt, black pepper and a teaspoon of sugar. Fry it for 15 minutes, mixing it so it does not stick.

We cut the eggplant into slices, we passed them through egg shakes and bread crumbs.

You must place a frying pan with oil to fry the eggplant for a few minutes, when they are ready we put them over paper towels.

In a baking dish, you must put the first layer of aubergines, then place the mozzarella cut into slices, you add ham, tomato sauce and beaten egg. Finally you extend beaten egg and a little mozarella on top, we can make as many layers as they fit in the source.

We bake for about 15 minutes for the egg to set and the cheese to grate.

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