Grilled eggplant parmigiana
starters from Chile
translated by Spanish with
A vegetable neglected, but exquisite. I leave this recipe to start implementing it in food.
Wash and cut the eggplants into slices (not very thin), then brown on both sides in the middle oven.
Once golden they are taken out of the oven and filled with the other ingredients sliced as well. To the last the cheese grated and we take to the oven to gratinar, until this golden or melted the cheese.
Optional: put some tomato sauce on the base and salt to taste.