Aubergines Parmigiana

Aubergines Parmigiana. Basil a few leaves Salt q.s. Repeat, until all the vegetables are used.

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Put the cooked slices on the paper towel to absorb extra oil. How to make Aubergine Parmigiana Preparing the aubergine: Place a large pan on a medium heat. Set aside while you get on with the tomato sauce.

Taillez les oignons en dès, hachez l'ail.

Optional step: lay your aubergines and courgettes on large baking sheets and sprinkle with some fine sea salt.

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Meanwhile, heat the olive oil in a medium pan over a medium-high heat and add. Top sauce with a layer of aubergine slices, grated Parmesan and sliced mozzarella. Put the aubergine slices onto baking paper lined trays and spray with a little oil.

Judul: Aubergines Parmigiana
Rating: 100% based on 788 ratings. 5 user reviews.
David Holt

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