- eggplant - 900 Grams
- aila olila - 1 st. he puna
- Nā paʻakai a me ka lepo - - Eʻono
- ka wai uila - 1 kapu
- ka palaoa - 3 Art. koko
- nāʻaʻahu'eleka - 3 mau'āpana
- marinara sauce - 1 cup
- Kāhi palaoa mozzarella - 1/2 kīʻaha
- i ka palaoa Parmesan - 1/3 Cup
E ho ohu i ka umu a 230 degrees. E hoʻonohonoho i nā eggplants ma nā paʻiʻelua no ka kukeʻana. Hoʻopiha i nā hua eggplant ma nāʻaoʻaoʻelua me ka hinu a me ka manawa me ka paʻakai a me ka pepa. E kaʻina a hiki i ka'ōmaʻomaʻo gula a hiki i ka liʻiliʻi o nā eggplants, 20 a 25 mau minuke, e hoʻololi i nā paʻi i hoʻokahi manawa. I kēia manawa, e kuke i ka mīkini. Hoʻopī i ka mea lapalapa, ka'ōpū 1/4 kapu o ka waiū, ka palaoa a me ke kāleka. E hoʻonui iki i nā 3/4 kapu o ka waiū a me ka 1/2 kapu o ka mila marinara. Lawe i kahi maʻi, e hoʻohaʻahaʻa i ka mahana a me kaʻaila a hiki i ka māmā o ka mila, 2 i 3 mau minuke. Hoʻopiha i ka mea hana hoʻomākaukau no ka kukeʻana. ʻO nā lālā'ē aʻe o ka eggplant me ka paʻi. E ninini i ka mīniina hou e koe i luna. E kāpīpī i ka pāʻina mozzarella a me ka cheese Parmesan. E kīʻaha i ke poʻo i luna i ka'ōmaʻomaʻo, 10 i 15 mau minuke.
Nā lawelawe: 4