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Gratin of Eggplant Recipe
The simplest recipe with amazing results! My husband doesn't like eggplant, he doesn't like eggplant. But when he tasted the gratin and said it was delicious, I thought, I guess he's just really hungry. And the next day I saw my faithful devouring the remnants of this dish in cold form. And I realized that this recipe we have taken root for a long time! Try it, lovers and not eggplant lovers!
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Cut eggplant into circles and fry in oil for 10 minutes, turning 1 time. Then put on a paper towel to remove excess fat.
    Cut eggplant into circles and fry in oil for 10 minutes, turning 1 time.
Then put on a paper towel to remove excess fat.
  2. Tomatoes cut into circles.
    Tomatoes cut into circles.
  3. For sauce mix sour cream, tomato paste and soy sauce, add garlic.
    For sauce mix sour cream, tomato paste and soy sauce, add garlic.
  4. In a heat-resistant form, put a third of the eggplant, then half of the tomatoes, then cheese and sauce.
    In a heat-resistant form, put a third of the eggplant, then half of the tomatoes, then cheese and sauce.
  5. Repeat the layers 2 more times. Cover the pan with foil and bake in a preheated 200 degree oven for 20 minutes.
    Repeat the layers 2 more times. Cover the pan with foil and bake in a preheated 200 degree oven for 20 minutes.
  6. Then remove the foil, sprinkle with grated cheese and bake for another 5 minutes.
    Then remove the foil, sprinkle with grated cheese and bake for another 5 minutes.
  7. Bon appetit!
    Bon appetit!

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