Products Needed:
2 eggplants
1 onion
3 tomatoes
1 tbsp chopped basil greens
1/2 cup grated cheese
3 tbsp olive oil
salt, ground black pepper to taste
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Directions: Cut eggplants, salt and leave for 1 hour. Dry.
Chop onion and fry in oil for 1 minutes at full power. Add sliced tomatoes, salt, pepper and stew under a lid for 3 minutes at full power. Then add basil.
Grease a mold, put a part of eggplants, then a part of cheese, scatter over a part of stewed tomatoes. Repeat the layers.
Season the vegetables with cheese and bake at middle power over 390°F until golden crusts.
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