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