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Ingredients :600g eggplant cut into slices and toasted 1 bag of Parmesan 3 eggs tomato sauce Salt and pepper |
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Beat the eggs. Dip the eggplant on both sides in the beaten eggs. |
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In a skillet lightly with olive oil, cook on one side eggplant. |
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Then the other. Add a little oil between each fried. |
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Once finished. The eggplant is breaded. |
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Put a little tomato sauce in the bottom of the dishes (I prefer to use small individual dishes) |
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Place the eggplant. |
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Then cover with tomato sauce and parmesan. |
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recoat, d'aubergines, sauce tomate, parmesan. |
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Repeat this process until the top of the dish and finish with sauce and parmesan.Cuire to 175 ° 15 to 20min. |
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Enjoy the Parma gluten-free warm or cold depending on your preference. Italian recipe which is cooked in Provence. |
Parma gluten
Hello,
Thank you for this recipe !
Can you tell me how many people this recipe is for? ?
Can this dish be considered a main course? ?
Thank you for your response.
Nawell
parmesan is for 4 people, it’s a main course or a starter, eaten hot, warm or cold (summer)
In the same spirit when I make lasagna (with gluten) it's square 1 layer of eggplant fried in olive oil between each layer. Hmmm 3 000 calories per bite but it's good!!