- 1 can of PALMSTICCIO
- 1 cup diced eggplant
- ½ tsp dried oregano
- 2 tsp diced garlic
- 1 cup diced mushrooms
- 1 cup diced zucchini
- 1/2 cup chopped leeks, only the white part
- 2 cups shredded mozzarella cheese
- 2 cups grated Parmesan cheese
- American Cheese slices
- Salt and pepper
- Olive Oil
In a pan you start to heat a splash of olive oil along with the chopped garlic, without being afraid. You add the leek, eggplant, zucchini and mushrooms, step by step, to cook over medium heat.
Start by putting a pan with 1 tps of olive oil. Once the pan is hot, cook chopped garlic until fragrant. Add the leeks, eggplant, zucchini, and mushrooms and cook until soft and cooked.
You add salt and pepper to taste
Add the oregano, and then salt and pepper to taste.
When you're ready to remove it from the heat and set aside, drain the can of PALMSTICCIO and take out its leaves in a baking container, you're going to assemble the Palmsticio. Assemble lawyer of palmsticcio, American cheese, the mix of vegetables, mozzarella cheese.
Remove the pan from heat, drain one can of PALMSTICCIO. In an oven-proof container, you will begin to assemble the dish, starting with one layer of PALMSTICCIO, one layer of American cheese slices, one layer of your mixed vegetables, and finish with a layer of mozzarella cheese. Repeat this process until you have 3 layers.
Repeat until you have three layers and have used up all the ingredients.
Top with mozzarella cheese and parmesan and bake at 350 F until golden brown.
Bake at 350f until golden brown