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Ingredients
600 g potato
1 eggplant,
1 onion
2 sprigs rosemary,
3 tablespoons grated Parmesan,
olive oil
1 small chilli,
salt
Piper.
Preparation
Potatoes, wash and clean the previously cut into thin slices, season with salt and pepper and place in pan, side by side. Drizzle with a little olive oil and place in preheated oven at a temperature of 180 degrees for 15 minutes at normal cooking, then 15 minutes to double grill. Sprinkle over sliced eggplant with salt and oil, then set aside 20 minutes to get water in them. Add over the potatoes. It will form two layers: one with eggplant and one with potatoes. Season with rosemary, onion and chili. Drizzle with a little olive oil and sprinkle with grated Parmesan cheese.
600 g potato
1 eggplant,
1 onion
2 sprigs rosemary,
3 tablespoons grated Parmesan,
olive oil
1 small chilli,
salt
Piper.
Preparation
Potatoes, wash and clean the previously cut into thin slices, season with salt and pepper and place in pan, side by side. Drizzle with a little olive oil and place in preheated oven at a temperature of 180 degrees for 15 minutes at normal cooking, then 15 minutes to double grill. Sprinkle over sliced eggplant with salt and oil, then set aside 20 minutes to get water in them. Add over the potatoes. It will form two layers: one with eggplant and one with potatoes. Season with rosemary, onion and chili. Drizzle with a little olive oil and sprinkle with grated Parmesan cheese.
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