¡A cocinar! Berenjenas a la paraguaya

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

cornmeal

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and maintains texture.

Wash your hands before starting.

Slice the eggplant into thin rounds.

Sprinkle fine salt over the eggplant slices and let sit for 15-20 minutes to draw out moisture.

Rinse the eggplant slices to remove excess salt.

Coat the eggplant slices in cornmeal for added crunch.

Heat an anti-stick skillet with a little olive oil.

Grill the eggplant slices in the skillet until golden brown on both sides, adding a little more salt if needed.

Prepare a baking dish and layer the grilled eggplant slices.

Spread a layer of tomato sauce over the eggplant.

Add slices of katupyry cheese and Paraguayan cheese on top of the sauce.

Sprinkle oregano and black pepper over the cheese.

Bake in a hot oven for about 5 minutes until the cheese is melted and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens