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Parmesan in puff pastry




Tomato sauce, without salt

300 oz

Fontina cheese

100 oz


1 unit

Puff pastry

250 oz

Grated Parmesan cheese

to taste

Iodized salt

to taste

Extra virgin olive oil

to taste

starters from Italy

Parmesan in puff pastry

Parmesan in puff pastry

vegetarian with gluten with lactose high in potassium with good fats

ready in

45 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Parmesan in puff pastry

A classic of the Mediterranean tradition, the parmigiana aubergine, a plate appreciated by both large and small with a variation: the addition of pasta that makes it more delicious a great second but perfect as an appetizer. Fast and easy to prepare is a cross between a eggplant parmigiana and a salted cake with a peculiar feature: eggplants are grilled and not fried, and lack of frying will surely make the dish lighter.

Parmesan in puff pastry step 1

step 1

Wash, clean and sliced ​​thin eggplants, grate them on a hot plate and add a little oil.

Parmesan in puff pastry step 2

step 2

In a tart mold, roll out the puff pastry and fry it with a fork.

Parmesan in puff pastry step 3

step 3

Begin the preparation by adding a layer of aubergines, cheeses, plenty of tomato sauce and a sprinkling of Parmesan cheese.

Parmesan in puff pastry step 4

step 4

Bake at 180 degrees for about 20 minutes or in any case until golden. Impress, serve and amaze your guests at the table.

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