Pasta with eggplant aubergine
178 recipes
Eggplant Parmesan
ingredients
servings
4
Aubergine
400 grams
Tomato pulp
400 grams
Grated cheese
50 grams
Iodized salt
to taste
Durum wheat flour
100 grams
Mixed seeds oil, for frying
500 mL
Basil
4 leafs
starters from Italy - Sicilia
Eggplant Parmesan
Eggplant Parmesan
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Appetizer, second, unique dish, seasoning. The most classic dish of Sicilian cuisine
preparation
step 1
Cook the tomato pulp
step 2
Wash and dry the aubergines slicing them thinly with all the peel
step 3
Fry them and fry them slightly 2 minutes per side salty and hand them on absorbent paper
step 4
In a pan with the high edges, put some tomato on the bottom begin to put slices of eggplants on layers covering it with the tomato
step 5
Sprinkle the grated cheese on the final layer
step 6
Put on some fresh basil leaves cover and bake to low flame for about 25 minutes
