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MARYANDFRANZI
Aubergine tomato dish with mozzarella and parmesan cheese
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Ingredients
Directions
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Sprinkle the eggplant slices with salt and let stand in a sieve or colander for 20-30 minutes.
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Meanwhile, cross the tomatoes and immerse them in boiling water.
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Rinse cold water, clean the tomatoes and puree them.
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Heat 100 ml olive oil and fry the onion and garlic.
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Add the mashed tomatoes and stock and gently boil for about 10 minutes.
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Stir in the basil and season with salt and pepper.
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Preheat the oven to 180 ° C and grease the oven dish.
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Rinse the eggplant slices and pat dry.
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Heat the rest of the oil and roast the aubergine on both sides 2-3 minutes.
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Cover the bottom of the oven dish with eggplant slices and place a layer of mozzarella on top.
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Spread a layer of tomato sauce over it and sprinkle with Parmesan cheese.
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Repeat until the ingredients are finished, finish with Parmesan cheese.
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Place the dish in the warm oven for about 15 minutes.
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Nutrition
665Calories
Sodium0% DV0g
Fat80% DV52g
Protein58% DV29g
Carbs5% DV16g
Fiber0% DV0g
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