2 Eggplants( Italian or american type), sliced, 5mm slices, grilled
200 grams mozzarella cheese, cut in small cubes
For the tomato sauce:

3 cups tomato sauce( better if it’s homemade)
1 teaspoon fine salt
1 teaspoon origano
1 cup olive oil

Sauce: tomato sauce + salt + oil + origano. Cook over medium heat for 20 – 25 minutes. Set aside.

Get a rectangular( or according to preferred form) baking tin.

Spread 2 Tablespoons of tomato sauce on the base of the baking tin. Lay some grilled eggplant slices over the sauce.
Sprinkle a pinch of salt over the eggplants. Top with the sauce. Sprinkle some mozzarella cheese over the layer.
Continue making layers of eggplant + sauce + mozzarella until you finish all the ingredients.

Preheat oven at 180°C /10 minutes

Bake at 180°C/30 minutes

Pan de sal ė un tipo di pane, tipico e molto conosciuto nelle Filippine. Ho modificato la ricetta originale sostituendo una parte della farina “00”con farina integrale(125 grammi). Ho anche sostituito l’olio di maize con l’olio d’oliva:

875 grammi di farina di farina “00”

125 grammi di farina integrale

450 ml di acqua tiepida

80 ml d’olio d’oliva

7 grammi di lievito secco

2 cucchiaini di sale

150 grammi di zucchero

Pangrattato quanto basta

Usando la macchina per il pane, marca Kenwood + programma 10(1 ora e 30 minuti)

Acqua + olio + 500 grammi di farina + sale + restante farina + lievito secco + zucchero

Preparare 2 – 3 rotoli, 4 -5 centimetri di spessore

Rotolare il rotolo sul pangrattato

Tagliare il rotolo nella forma desiderata o ( vedi foto)

Preriscaldare il forno a 180°C per 10 minuti

Cuocere il pane a 180°C/20 – 25 minuti

RAISIN BREAD

1 cup lukewarm water
1 teaspoon yeast
3/4 cup lukewarm milk
2/3 cup of sugar
1/3 teaspoon salt
1/4 cup shortening
1 beaten egg at room temperature
1.25 pounds of flour or until it is no longer sticky but soft
Grease a big bowl with oil
Let the DOUGH rest inside it
Cover bowl with a plastic wrap to prevent DOUGH from drying
Put it inside a lighted oven for 1 hr
Remove dough from the oven
Punch it and put dough on top of a kitchen top.
Knead dough for 5 minutes, add the raisins and let the dough rest for 2 hours
Knead the dough for 5 minutes and start preparing small balls as big as pingpong balls
Place prepared balls in a baking tin. If you are using a 26 cm baking tin, you can put 8 – 10 balls
Let dough rest again until they have doubled in size. It will take more or less 2 hours. Remember to cover baking tin with a plastic wrap to prevent dough from drying. This will also help the dough to grow faster
Brush rolls with 1 beaten egg
Bake rolls at 180°C/20-25 minutes

Happy baking!

* soak raisins 25 minutes adding them to the flour mixture. Remember to squeeze out remaining water before putting raisins into the flour mixture!