Eggplant Parmigiana
A classic, vegetarian and simple recipe - very interesting idea to use eggplant. It can be served warm or cold. It will definitely be a permanent part of your family's diet.
Preparation: 2h 20 min
Medium
Preparation: 2h 20 min
Medium
Ingredients:
- 1 g freshly ground pepper
- 160 g extra virgin oil
- 20 g fresh basil
- 300 g mozzarella chips
- 150 g Onion, raw
- 6 g sugar
- 20 g garlic
- 12 g salt
- 50 g Bread crumbs
- 1500 g aubergine, raw
- 50 g Cheese, Parmezan
- 800 g canned tomatoes (sliced)
Method of cooking:
- Preheat the oven to 220 degrees with the grill or top heating function. Place a bowl on the lid, weigh out 50 grams of breadcrumbs, set aside.
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