Start by slicing the eggplant thinly spray with olive oil and brown in oven.
In a saucepan cut 2 brown onions into slices add a little olive oil
Top with 8 tomatoes cut into quarters
Sprinkle with diced basil and sliced garlic
Simmer for 30-40 minutes
Heat the oven and butter a casserole dish
Layer the eggplant with the tomato sauce in alternating layers
Top with cheese and brown
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