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Parmigiana traditional but with smoked cheese and walnuts

ingredients

servings

4

Iodized salt

to taste

Basil

1 spoon

Extra virgin olive oil

to taste

Garlic

1 wedge

Breadcrumbs

to taste

Shelled walnuts

10 unit

Smoked scamorza cheese

300 grams

Homemade tomato sauce

500 grams

Aubergine

1 unit

Peanut oil, for frying

500 grams

second courses from Italy

Parmigiana traditional but with smoked cheese and walnuts

Parmigiana traditional but with smoked cheese and walnuts

vegetarian with gluten with lactose with nuts high in calcium high in potassium

ready in

2 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Parmigiana traditional but with smoked cheese and walnuts

An absolutely fantastic dish !! From slowly enjoy!

Parmigiana traditional but with smoked cheese and walnuts step 1

step 1

Wash the eggplant slices then cut into helping with a size vegetables. Prepare the sauce with the tomato puree

Parmigiana traditional but with smoked cheese and walnuts step 2

step 2

Let them lose the vegetation water (for about 1 hour) salandole with coarse salt and placing a weight over the aubergines in such a way that by applying pressure on the same are able to expel all the water.

Parmigiana traditional but with smoked cheese and walnuts step 3

step 3

When they are ready, remove the remaining salt and fry the right time to be cooked and soft

Parmigiana traditional but with smoked cheese and walnuts step 4

step 4

Dry them excess oil then arrange on a baking sheet. Place on top of each of them a layer of tomato sauce and a layer of scamorza cheese, a little bread crumbs and some walnut cut end.

Parmigiana traditional but with smoked cheese and walnuts step 5

step 5

Go on like this until all of the ingredients.

Parmigiana traditional but with smoked cheese and walnuts step 6

step 6

Bake at 200 degrees for about 25 minutes. When it is ready, baked and served with a dash of extra virgin olive oil raw and a basil leaf

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