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Ingredients
2 medium Italian eggplants,sliced into ½” pieces
2 teaspoons olive oil
2 garlic cloves
1 ½ cups tomato sauce (350 ml)
1 teaspoon dried basil
½ teaspoon salt
½ teaspoon black pepper
12 slices ham
14 slices mozzarella cheese
1 ¼ cup cottage cheese (200 g)
Instructions
- Preheat the oven to 400°F/200°C and line a baking sheet with parchment paper. Lightly spray a baking dish (10″ oval was used) with non-stick spray and set it aside.
- Remove the ends of the eggplants, then slice them both lengthwise into ½” strips.
- Place the eggplant slices onto the lined baking sheet and sprinkle with ½ teaspoon salt. Bake for 10 minutes then remove and set aside.
- In a medium skillet, heat olive oil over medium heat. Add the garlic to the pan and saute for 1 to 2 minutes, until just beginning to brown, being careful not to burn.
- To the skillet, add the tomato sauce, basil, remaining ½ teaspoon salt, and black pepper. Simmer, stirring regularly, for 10 minutes.
- Place the eggplant slices onto the lined baking sheet and sprinkle with ½ teaspoon salt. Bake for 10 minutes then remove and set aside.
- Place the eggplant slices onto the lined baking sheet and sprinkle with ½ teaspoon salt. Bake for 10 minutes then remove and set aside.
- Place the eggplant slices onto the lined baking sheet and sprinkle with ½ teaspoon salt.
- Bake for 10 minutes then remove and set aside.
- Place the eggplant slices onto the lined baking sheet and sprinkle with ½ teaspoon salt. Bake for 10 minutes then remove and set aside.
- Place the eggplant slices onto the lined baking sheet and sprinkle with ½ teaspoon salt.
- Bake for 10 minutes then remove and set aside. (www.scrambledchefs.com)
