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Melanzane ripiene
second courses from Italy
Eggplant parmigiana
Eggplant parmigiana
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
Plate rich and tasty
Cook the cherry tomatoes in a pot along with a drop of oil, garlic, basil and spices.
Then take the aubergines, slicing them with washers and baking them with a drop of olive oil. Grate the aubergines.
Then prepare the parmigiana by taking a baking pan and alternating layers of eggplant with mozzarella slices, tomato sauce, parmesan cheese and basil until all the ingredients are exhausted.
Bake at 180 ° for 20 minutes.