Forget the mess of frying! This lighter, baked version of the classic Italian dish is just as rich, cheesy, and incredibly delicious. Save this recipe—you’re going to love it!
Ingredients
-
3 medium eggplants (aubergines)
-
1 large onion, finely chopped
-
900 ml tomato puree (passata)
-
300 g mozzarella, sliced or torn
-
70 g Parmigiano Reggiano, freshly grated
-
Olive oil
-
Salt, to taste
-
Chili flakes or a pinch of fresh chili (optional)
Instructions:
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
