Cooking Instructions
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Step 1
Crush the
Olive Oil (15 mL)
in a bowl with a fork. Crush and add the
Salt (to taste)
. Stir in the
Garlic (1 clove)
,
Thymian (to taste)
, and
Oregano (to taste)
. Season with
Whole Peeled Tomatoes (400 g)
and
Pfeffer (to taste)
.
Step 2
Top and tail the
Eggplants (2)
and cut into 1 cm thick slices.
Step 3
Spread a little tomato sauce over the bottom of the greased porcelain dish. Lay half of the aubergine slices on top, then cover with the remaining tomato sauce. Lay the rest of the aubergine slices on top. Sprinkle with
Cheese (100 g)
.
Step 4
(Pre-)heat cooking space to 200°C with Hot air humid
Step 5
Put the porcelain dish on to the wire shelf in the preheated cooking space. Bake.
Step 7
Hot air humid 200°C for 35 Mins
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