Ingredients
- Eggplants (6 ” or 15cm each) – It is only a guideline. It depends on the size of your baking dishes.
- Bolognese sauce/ meat sauce
- Shredded cheese (Mozzarella)
Directions
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Cook bolognese sauce.
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ice eggplants (0.3cm thickness) and soak in salted water with vinegar for 10 seconds. Drain and pat dry. Pan fry both sides until lightly golden brown. Set aside.
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Preheat oven at 180°C.
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How to assemble: prepare 4 baking dishes, add a layer of bolognese sauce, follow by eggplants, and then shredded cheese. Sauce –> eggplants –> sauce –> cheese. Repeat this process for 1 more time. The final layer must be ended with eggplants and covered with cheese.
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Baked in the oven for 10-15 minutes or until the cheese turns golden brown. Serve hot.