Parma

Parma gluten

Parma gluten Ingredients :600g eggplant cut into slices and toasted
1 bag of Parmesan
3 eggs
tomato sauce
Salt and pepper
Parma gluten Beat the eggs. Dip the eggplant on both sides in the beaten eggs.
Parma gluten In a skillet lightly with olive oil, cook on one side eggplant.
Parma gluten Then the other. Add a little oil between each fried.
Parma gluten Once finished. The eggplant is breaded.
Parma gluten Put a little tomato sauce in the bottom of the dishes (I prefer to use small individual dishes)
Parma gluten Place the eggplant.
Parma gluten Then cover with tomato sauce and parmesan.
Parma gluten recoat, d'aubergines, sauce tomate, parmesan.
Parma gluten Repeat this process until the top of the dish and finish with sauce and parmesan.Cuire to 175 ° 15 to 20min.
Parmesane Enjoy the Parma gluten-free warm or cold depending on your preference.
Italian recipe which is cooked in Provence.

3 thoughts on “Parma gluten”

  1. Hello,

    Merci pour cette recette !

    Pouvez vous me dire pour combien de personnes est faite cette recette ?

    Ce plat peut il être considéré comme un plat de résistance ?

    Merci pour votre réponse.

    Nawell

  2. Dans le même esprit quand je fais des lasagnes (avec gluten) je place 1 couche d’aubergine frite dans l’huile d’olive entre chaque couche. Mmmmh 3 000 calories la bouchée mais que c’est bon!!

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