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Millefoglie of aubergines





1 unit


1 wedge


3 leafs

Canned tomato sauce, without salt

200 grams


to taste

Iodized salt

to taste

Extra virgin olive oil

2 spoons

Grated Parmesan cheese

20 grams

Galbanino cheese

40 grams

Side Dishes from Italy

Millefoglie of aubergines

Millefoglie of aubergines

vegetarian with lactose high in calcium high in potassium

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Millefoglie of aubergines

An easy and non-fried alternative, but still delicious, to the classical parmigiana eggplant #bambini #oreeganoblogger

Millefoglie of aubergines step 1

step 1

First, prepare the sauce: sprinkle the garlic clove in a teaspoon of egg oil, sprinkle with a few spoons of water, and add the tomato pastry, seasoning with oregano, basil and salt

Millefoglie of aubergines step 2

step 2

Meanwhile, cut sliced ​​eggplant not too thick

Millefoglie of aubergines step 3

step 3

Then grate the sliced ​​eggplant on a warm bistecchiera, taking care to turn it into half-cooked

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Millefoglie of aubergines step 4

step 4

At this point, place a pan with baking paper, oil spinner and compose the millefoglie, alternating respectively a layer of aubergines, one of the sauce and one of the cheese sliced ​​for at least 4-5 times

Millefoglie of aubergines step 5

step 5

Contain the last layer with the tomato paste, a grated powdered parmesan cheese and an oil wire

Millefoglie of aubergines step 6

step 6

Finally, transfer to a preheated oven at 200 ° for a few minutes, just enough time for the cheese to melt and end with decorating with fresh basil leaves

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