Parmigiana eggplant roasted.

Many of you might be thinking that nothing willà never replace the delicious eggplant parmigiana is made with eggplant breaded and fried, and… and maybe you’re right! But because it; do not choose, sometimes, to a parmesan più light and simple? here’s the recipe.

Ingredients for 6 people:

1,5 chili di melanzane

– 1,5 kilos of tomato sauce

– 500g of mozzarella cheese or stringy cheese

&-; olio e sale q.b

– plenty of basil and onion (for those who like strong flavors)

Preparazione

Wash the aubergine and cut into slices not too thin. Arrange the slices on the baking tray covered with paper, cover with a little d’oil) and a pò salt and roast in the oven to 200 degrees for about 15 minutes. In the meantime, put a little d’oil in a pot with half an onion and then pour in the tomato puree. Salt and cook for at least 20 minutes.

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1 Commento

betty

15 aprile 2012 alle 18:48

excellent ! I tried making it also with ragù of the meat!

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