Eggplant with Lettuce and Nut in Tomato Sauce

Name: Eggplant with Lettuce and Nut in Tomato Sauce
Prep time: 90 min
Cook time: 90 min
Yield: 4
Cuisine: Internacional
Ingredients: 2 eggplants; 2 tablespoons salt; 2 tablespoons olive oil; 1/8 onions, finely puked; 1 clove garlic, finely chopped; 6 tomatoes, in cubes, without skin or seeds; 1 branch basil; 1/2 teaspoons salt; 1/4 teaspoons black pepper; 1 package lettuce, Mini French Eva ®; 2 cups mozzarella cheese, sliced; 1 cup walnut, chopped; 1 1/2 cups manchego cheese, grated; 1 basil, to decorate

50 mins

40 mins

Low

4.6666666666667

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This recipe of eggplant with lettuce and walnut is ideal for a day without meat, as it is delicious and nutritious with a rich tomato sauce and a touch of walnut that gives it a unique flavor.

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Ingredients

4 portions

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Preparation

Preheated oven at 180 ° C

Desflema the aubergines spreading salt to each slice on both sides. Let them sit for 20 to 30 minutes and rinse.

Meanwhile, in a pan over medium heat, cook the onion and garlic with olive oil. Add the tomatoes and basil and cook for 10 minutes over low heat. Season and cool.

Blend the tomato sauce until a smooth and smooth sauce is obtained. Reservation.

In a greased ovenproof refractory, place a slice of eggplant, Eva® mini French lettuce, a slice of mozzarella cheese, tomato sauce and finish with another aubergine. Repeat.

Bake the aubergines with the rest of the sauce, add the nuts and cheese and bake for 20 minutes or until the aubergines are cooked and the cheese melted. It serves.