SALSA BERENJA (BAKED EGGPLANT) RECIPE

SALSA BERENJA (BAKED EGGPLANT) RECIPE

INGREDIENTS
2 pounds eggplant
1/4 cup cooking oil
2 tablespoon olive oil
1 tablespoon salt
1/2 teaspoon ground pepper
1 cup grated parmesan cheese

for the sauce
3 tablespoon all-purpose flour
1 cup milk
2 cloves garlic (finely minced)
1/2 cup tomato spaghetti sauce

STEP BY STEP COOKING PROCEDURE AND DIRECTIONS
SALSA BERENJA (BAKED EGGPLANT) RECIPE

1. Cut the eggplant crosswise into 1-inch thick.Brush with olive oil.
2. Sprinkle with salt and pepper.
3. Grease the tray with cooking oil and arrange the sliced eggplant.
4. Bake in the oven at 450 degrees F for 25 minutes.
5. In a bowl, combine milk and flour. Stir perfectly until perfectly incorporated.
6. Add all the remaining sauce ingredients and stir until well incorporated.
7. Pour in the sauce pan and heat while stirring until the sauce thickens. Do not boil.
8. Remove the tray from the oven and transfer the eggplant in an oven-safe bowl.
9. Pour the sauce over the eggplant. Garnish with grated parmesan cheese.
10. Bake at 450 degrees F for 10 minutes.
11. Let cool down and serve.

SALSA BERENJA (BAKED EGGPLANT) RECIPE