March 
April 1999

Modern Teen Mag

  Many Countries - Many Traditions

Spring arrives! 

Preparation

Peel the egg-plants and cut them into slices, then lay them in a ‘scolapasta’ (a pan with holes), salt them and let them drop for 1 hour.

In the meanwhile prepare a sauce.

Put the oil and the onion in a pile and let it fry for two-three minutes; then pour the tomato juice and the basil in and boil for 10-15 minutes.

Fry the egg-plants in oil.

Form a layer of fried egg-plants in a large tin, put on it slices of ‘mozzarella’, some souce and grated ‘parmigiano’. Form another layer of egg-plants, put more slices of ‘mozzarella’ and souce on it, then ‘parmigiano’. Go on in this way till you use all the slices of egg-plants. Put in the oven and bake for half an hour at 180-200 degrees