Soufflé of Eggplants
Prep.
Time: 60
minutes
Ingredients:
-2 eggplants -1 onion -1 clove of garlic -400 gr. of tomatoes –basil -700 gr.
of potatoes -200 gr. of mozzarella cheese, shredded -butter -salt -pepper -oil
of best-quality.
Directions:
Cut the eggplants to slices, salty, put it under a weight and drain for half
hour until to it lose their bitter. Dry with a sheet of paper. Fry the slices of
eggplants. Brown the onion cut thinly, the clove of garlic (that will be remove
to the end baking) and the breaking up tomatoes. Cook over a low flame for 45
minutes, add salt, pepper and basil. Boil the potatoes skinless cut to slices,
in salt-water for 5 minutes. Drain. Grease an heat-resistant pan and make a
layers of eggplant, potato, mozzarella cheese, and tomato sauce. Repeat. Bake in
a preheated 200° oven for 40 minutes. Garnish with basil.