Here's another recipe for a light and tasty that it may well adapt appetizer these days without leaven. Claudia received a recipe Flair, Italian Member, Roman, But actually this version this tasty Neapolitan pastry.. And, As you put attention already., I love eggplants in particular..

Ingredients for 3-4 Packet

2 Large eggplants (Long.) And beautiful.
500 G tomatoes (3/4 Box.)
Canola or sunflower seeds
100 G grated parmesan cheese
150 G mozzarella cheese or kashkaval
A handful of fresh basil
Sailor

Preparation

Cut the eggplant lengthwise into slices the thickness of the US”From each slice. (Leaving the shell). Place the slices on a plate and per annum. Leave aside for about 15 minutes to get the bitterness., Rinse and drain the slices.

In a pan with hot oil fry the slices Golden relief on both sides and place on a plate with absorbent paper aside.. At the same time cut the mozzarella cheese or slices or circles kashkaval.

In the same frying pan pour the tomato sauce and tomatoes with a little salt and add some of the Basil shtophim. Cook approximately- 5 Minutes of mixing, To absorb the flavors., And put out the fire..

In a rectangular pattern of irregularities 2 Layers of tomato sauce., Eggplant slices, Mozzarella slices, Again handful of parmesan sauce, Eggplant, Cheese and finish with a layer of sauce and slices of cheese and a handful of basil leaves over so well covered muffin. It is important – Don't overwhelm the pastry in too much gravy.. That would be juicy but not anymore..

Put in the oven to warm. 15-20 Minutes in baking- 150 Degrees Celsius and serve hot bubbling. Bon Appetit!