Wednesday, July 3, 2013

Eggplant Parmeson (Lazania Badenjan)

Lay sliced pieces of mozzarella cheese

Lay fried eggplants on the top

Add crushed or tiny chopped tomatoes (may be adding a can of tomato sauce), sprinkle with Parmesan cheese

Add cheese again and ten another layer of eggplant and another layer of tomato mixture

Sprinkle with dry type feta cheese


Add chopped parsley and sprinkle with shredded mozzarella cheese, then add some more Parmesan cheese 
Baked covered with foil for 20 minutes at 375 degrees, then uncover and broil to brown for 5-6 minutes
Serve with toasted bread or garlic toast

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