Eggplant dumplings with tomato sauce
starters from Italy - Puglia
translated by Italian with
It is a light and inviting starter, it can also be an excellent side dish.
Wash eggplants in their skins, ascigarle and cut into slices 1 cm.
Sprinkle the pan with a tablespoon of oil and a pinch of salt.
arrange the eggplant and cover them with garlic and parsley, cheese and bread. Council to follow this order Finally add the remaining oil and salt.
Inform 200 until they become golden about 20 min. I then garnished the dish with raspberries!