Agreement : Versant Rouge
- 2 large eggplants sliced 1 inch thick
- 1/2 cup canola oil
- Salt and pepper
- 3 cups of Stefano marinara sauce
- 15 basil leaves
- 300 grams of cottage cheese
- A 300-gram packet of old, strong, sliced cheddar cheese...
Season the eggplant slices well and let them drain on paper towels for 30 minutes and dry well. Then fLaught the slices in a hot pan until golden brown, 5-10 minutes on each side. Set aside on absorbent paper.
In a 6 x 12, mettre a cup of sauce in the bottom of the dish and then put half of the eggplant slices. Then put 1 cup of marinara sauce, put half of the basil leaves followed by half of the cottage cheese and half of the cheddar.
Repeat the steps with the eggplant, sauce, basil and the two cheeses. Bake in the oven at 350 for 20 minutes and finish in Broil until well broiled.
Let stand for 5 minutes and serve with a nice salad with balsamic vinaigrette.