Eggplant Parmigiano.

Eggplant Parmigiano.

Ingredients:
Eggplant 150-200 gr.
Vegetable oil 100 grams.
Flour 80 gr.
Mozzarella 150g.
Tomato in a / 50 c.
Onion 20 c.
Garlic 5g.
Salt to taste
Sugar to taste
Basil 5 c.
Parmigiano Reggiano 20 g.
Olive oil 20 gr.

Preparation:
Skinless eggplant, cut into thin slices, roll in flour and fry on both sides on the grill. Then dry on oil.
Napoli sauce Preparation:
Tomatoes with a / c, garlic, onions, fry in olive oil and boiled down by ½ part. Then add salt, sugar, basil.
Put the eggplant in the form of layers Napoli sauce, grated parmesan and mozzarella.
Bake at 380ᵒf 20 minutes.
Decorate with basil.

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