English/{ E07J

PARMIGIANA DI MILANZANE

4l

EGGPLANT

TOMATO

ONION

OLIVE OIL

BASIL

MOZZARELLA

EGG

PARMESAN

SALT & PEPPER

800 gr

500 gr

1

30 ml

15 ml

150 gr

3

100 gr

To Taste

- -

- -

Small

2 Tbs

1 Tbs

- -

Small

Large

- -

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DZǵǧ

  • Preheat the oven at 180 C
  • Wash and cut the eggplants lenghtwise. Sprinkle with salt and set aside for 30 minutes.
  • Peel and dice the tomatoes. Saute them in oil with the chopped onion and basil, salt & pepper. Cook until thick.
  • Boil the eggs and slice them.
  • Dry the eggplants on paper towels and saute them in enough oil.
  • Place a first layer of eggplants in a buttered oven pan. Sprinkle with some parmesan. Place a layer of eggs then a layer of mozzarella on top. Cover with tomatoes. Repeat with a second layer of each of the ingredients.
  • Bake for 30 minutes
  • If you want to serve a Lasagna but do not have the pastas..... Try this interesting and tasty alternative

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francois@takenet.or.jp