1/2 cup tomato puree
1 cup pasta
1/2 pc Zucini, slice thinly
1/2 pc Eggplant, slice thinly
1/2 cup permesan cheese
1/2 cup button mushroom
Salt and pepper
Olive Oil
Cook:
Bring pasta to boil. In a baking dish, layer zucini and eggplant in the bottom, dress with olive oil, salt and pepper. Add half boiled pasta on the top of the zucini and eggplant, layer the permesan after, add a layer of pasta again, and cover it by the potato puree. Give salt and pepper. Baked for 15 minutes in 150 degrees.
Serve for 2.
1 cup pasta
1/2 pc Zucini, slice thinly
1/2 pc Eggplant, slice thinly
1/2 cup permesan cheese
1/2 cup button mushroom
Salt and pepper
Olive Oil
Cook:
Bring pasta to boil. In a baking dish, layer zucini and eggplant in the bottom, dress with olive oil, salt and pepper. Add half boiled pasta on the top of the zucini and eggplant, layer the permesan after, add a layer of pasta again, and cover it by the potato puree. Give salt and pepper. Baked for 15 minutes in 150 degrees.
Serve for 2.
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