multicolored tagliatelle with fresh sauce
Secondi Piatti from Italia
2 hours 30 minutes
translated by Italian with
Gluten-free oven lighter eggplants
Wash and cut the sliced eggplant about 1 cm thick. Put it in salt for at least 2 hours.
After time remove salt and squeeze it well.
Prepare 3 bowls with gluten-free flour, one with corn flour and another egg beaten with milk, salt and pepper.
And start dipping the aubergines first in gluten-free flour
Then into the egg beaten with milk, salt and pepper.
And then in corn flour.
Place them on a baking sheet on a baking tray, over an oil wire and cook for about 20-30 minutes.