Eggplant and zucchini with tomato sauce and parmesan

Recipes - Eggplant and zucchini with tomato sauce and parmesan

A truly Italian recipe, with mozzarella, parmesan and a lot of love. Mamma mia!

Ingredients

 

  • big eggplant
  • big zucchini
  • grated parmesan
  • grated mozzarella
  • 500 ml tomato juice
  • salt
  • dry basil 

 

Directions for Eggplant and zucchini with tomato sauce and parmesan

Wash the eggplant and zucchini and slice them vertically. Place the slices on a tray and sprinkle salt over them. Let them sit in the tray until the water gets out of them (around half an hour), then wipe them dry with a paper towel. Place a layer of eggplant slices in a pot suitable for baking in the oven, then add a layer of zucchini, tomato juice to cover them, basil, parmesan and mozzarella. Continue putting layers of vegetables, juice and cheese until they finish. The last layer should be mozzarella. Cover the tray with aluminum foil. Put it in the oven for 30 minutes, until the eggplants and zucchini are done. Remove the aluminum foil and let them parch. Enjoy!

Tags: recipes Main course - vegetarian

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