1 teaspoon salt
2 tablespoons of olive oil
2 teaspoon dried Italian herbs (Italian seasoning)
1 1/2 cups marinara sauce
6 large basil leaves, cut into strips
1 1/2 cup mozzarella cheese, grated
Cut the two ends of the eggplant; then cut it into thick slices about 3/4 inch. Place the aubergines on a plate with absorbent paper. Sprinkle both sides liberally with salt. Let stand for about 30 minutes. After 30 minutes clean the water that came out of the eggplant with another absorbent paper. Reservation
Preheat the oven to 375º F. Cover a baking sheet with parchment paper. Place the aubergine slices on the tray. Sprinkle with olive oil and Italian herbs. Bake for 20-25 minutes.
Remove from the oven carefully and add marinara sauce to taste, a few strips of basil and then mozzarella cheese, on each slice of eggplant.
Place the oven in the broil option. Bake for 5 minutes, or until the cheese is melted and lightly browned.
And Now Test