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The eggplants are cut lengthwise into slices of about 1.5 cm, salted and placed in a strainer, placing a weight on them, so that the liquid drains from them. Leave it for an hour and then dry. with kitchen paper.
Peel a squash, grate it and slice it long. it is salted.
The oven is preheated to 190 degrees.
In a bowl, mix the breadcrumbs, 2 cups of parmesan, a pinch of salt and 1 cup of olive oil.
In another bowl beat eggs, milk and a pinch of salt.
In the third bowl put flour.
Pass the eggplant through the flour, then the egg and finally through the Parmesan breadcrumbs.
Place in an oven tray lined with baking paper.
The same is done with zucchini zucchini.
Bake for about 15 minutes on each side or until they take on a golden color.
Allow to cool slightly.
Put 2 tablespoons of olive oil in a deeper non-stick pan and add the crushed garlic with a knife and then cut into small pieces. Leave for 1-2 minutes until golden, then add the unwashed washed spinach leaves; salt and boil covered for 4-5 minutes on low heat; then another 4-5 until the excess liquid disappears.
The tomatoes are scalded and peeled. They are cut into not very small pieces.
In a wok pan put the olive oil and crushed garlic and cut into small pieces until golden.
Add the tomatoes, salt, pepper and finely chopped hot peppers.
Boil over medium heat for about 20 minutes until the sauce thickens; to the last boils add the basil leaf.
In a heat-resistant dish put a few tablespoons of sauce, over which are placed alternative layers of:
- eggplant-marinara sauce-grated mozzarella cheese-spinach-zucchini zuchinni-marinara sauce-grated mozzarella cheese-eggplant-marinara sauce-grated mozzarella-grated parmesan.
Cover with aluminum foil and bake for about 30 minutes.
Remove the aluminum foil and leave it in the oven until it browns.
Allow to cool for 10 minutes before consumption.
It can be consumed immediately, but it is tasty and reheated.