Eggplant with cheese

  

Eggplant with anchovies
  • 2 EGGPLANTS, sliced in thick slices
  • 400 GRAM TOMATOES, peeled in cubes
  • 4 TBSP BREAD CRUMBS
  • 100 GRAM CHEESE, sliced
  • 1 TBSP OREGANO
    •
 
  • 2 EGGPLANTS, sliced in thick slices
  • 2 TOMATOES, sliced
  • 150 GRAM MUSHROOMS, sliced
  • 2 TBSP ANCHOVIES PASTE
  • 1 CLOVE GARLIC, mashed
  • 5 TBSP OLIVE OIL
  • 4 TBSP BREAD CRUMBS
    •

Sprinkle the egg plant slices with salt, wait for one hour and wipe them dry. Put them in in an oven tin. Mix the tomatoes with bread crumbs, salt and fresh milled peppers and spoon them on the egg plant slices. Put some slices of cheese on top and sprinkle with oregano. Bake 20 minutes at 200 degrees Celsius.

Boil the egg plant for two minutes in ample water, take them out and allow to dry. Put them in an oven dish, alternated by slices of tomato. Distribute the mushrooms on top. Mix the olive oil with the garlic and the anchovies paste. Brush this mixture over the vegetables. Sprinkle with bread crumbs. Bake 15 minutes in the oven at 200 degrees Celsius.

 

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