Heated Potatoes and Aubergines Recipe

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Heated Potatoes and Aubergines

2 cut long aubergines
150 gm mozzarella
3 tablespoon virgin olive oil
1 cut onion
2 tablespoon bread morsels
3 tablespoon parsley
dark pepper as required
500 gm potato
2 clove slashed garlic
250 gm finely slashed tomato
1 tablespoon oregano
2 tablespoon parmesan cheddar
salt as required

Stage 1 Prepare the pureed tomatoes
To make the pureed tomatoes, add margarine and garlic in a container. At the point when the garlic becomes brilliant, add the tomatoes and fry until delicate and soft. Put the flavoring and mix until it becomes sauce-like on medium-low fire.

Stage 2 Season the cut aubergine and onion with herbed spread
Throw the onion and aubergine cuts in hot oil until singed on the two sides. Eliminate from the fire and put the cuts in a plate. Presently, make a flavoring of garlic, preparing, spices and spread. Coat the aubergine and onions in this flavoring, blend well and keep to the side.

Stage 3 Bake for 40 minutes
Put half of the pureed tomatoes in an oiled baking plate. Organize potato cuts and top with some aubergine blend. Rehash the interaction by making layers of potatoes, aubergines and pureed tomatoes. Cover the top with breadcrumbs and parmesan. Spread the mozzarella cheddar and heat it in the stove for 40 minutes at 200 degrees.

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