 |
Ingredients :600g eggplant cut into slices and toasted 1 bag of Parmesan 3 eggs tomato sauce 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 warm or cold depending on your preference. Italian recipe which is cooked in Provence. |
Parma
It's your blog that made me want to get into the kitchen. In fact when you see the length of the explanations, it seems that it is super complicated! But when read, and realized that the recipe, it is quite feasible; you realize that you just provided a lot of explaining to make it as clear possible.En Anyway thank you for your blog!