A recipe really optimal light for summer evenings and presented as a cylinder portion ….. and look how beautiful!
Well, after I made a few compliments we come to the real recipe for 4 people:
ingredients
4 purple eggplant (round) of medium size, a mozzarella (not too watery, the better a braid), a cup of tomato sauce, 100 grams of grated parmesan cheese, extra virgin olive oil, oregano, thyme, salt, a pinch of chili powder.
Wash the eggplants and cut in slices about an inch thick: cover one or more baking sheets with parchment paper brushed with oil Arrange the eggplant in turn, brush with oil and bake at 180 degrees for about 15 minutes turning them over a time (I pull the pan from the oven quickly to turn the slices).
Prepare the tomato sauce by adding a tablespoon of olive oil, oregano, thyme and a pinch of chili powder. Using pasta bowl rings compose the cylinders to cook: Place the rings on a shallow roasting pan lined with parchment paper, place in layers inside the eggplant slices, a teaspoon of tomato sauce, a few pieces of mozzarella cheese and a teaspoon of parmesan cheese
Continue with layers until it reaches the height of the ring. I personally put a layer of mozzarella and one is not, ending with the last layer with mozzarella, parmesan and oregano to view. Cook the preparations in the oven at 180 degrees for about 15 minutes.
When cooked dry with paper towels excess liquid that comes out from the rings, cut the wax paper so that each ring remains on a separate strip and slide the paper’s co ring on a serving platter
Wipe again if in the meantime will be ‘out other liquid Get off the wax paper and pulling it with one hand and taking with the other the ring, then remove the pasta bowl liquid
