Cornoltis

www.myspaceeditor.itSiamo nati a nel 2007 dalle ceneri dei Cheers, suoniamo la musica. E poi facciamo questo e quello.We were born in 2007, we play music. We do this and that.Start by salting and pressing the eggplant (aubergine). You need to do this several hours before you start the main part of the preparation. Cut the eggplant into ¼-inch (½ cm) slices, and arrange these on a large plate. Sprinkle with a generous amount of salt. Place another plate on top, and then place something heavy on top of that (I use three or four heavy books).When you are ready to start cooking, wash the eggplant thoroughly and dry with a paper towel. Coat each slice with a little flour, and fry it for a few minutes in the heated olive oil.Next, arrange half the slices of eggplant at the bottom of an oven-proof dish. Pour on half the tomato sauce along with the basil, then add a layer of half of each of the cheeses. Repeat the process with another layer of eggplant, tomato and cheese, ending with a sprinkling of salt and pepper.