aubergine façon parmigiana

aubergine façon parmigiana

parmesan-stuffed Eggplant

Recipe:

1. Cut the eggplant in small pieces (2-3 cm thick)

2. Dice the mozarella, chop the basil leaves and grate the parseman

3. Fry the eggplant until golden

4. Remove the eggplant and try to soak up as much oil with a paper towel as possible

5. Place on a cooking sheet and salt generously

6. Place some tomato sauce, distribute the mozarella/parmesan/basil on each layer, repeat 2-3 times stacking a new piece of eggplant in between.

7. place in the over at 400 for 10 minutes, et voila.

nom nom nom nom, it was sooo good.