Filter
Reset
Sort ByRelevance
ICECATS
Melanzane
Italian melanzane with tomatoes, mozzarella and aubergine from the oven.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 175 ° C.
-
Cut the aubergines lengthwise in slices of ½ cm thick. Cut the tomatoes and mozzarella into slices.
-
Season the aubergine with pepper and salt and swirl through the flour.
-
Heat each time a little oil in a frying pan with non-stick coating and fry the aubergine in parts on both sides in 4-5 min. Golden brown and almost done.
-
Place a layer of eggplant in the oven dish. Cover with a layer of tomatoes. Repeat this.
-
Pour the tomato sauce over it and place a layer of mozzarella on it.
-
Grate the Grana Padano above the melanzane.
-
Bake the melanzane in the middle of the oven for about 30 minutes. Garnish with the basil leaves.
-
20 minMain dishwhite onions, garlic, traditional olive oil, ground cumin, sambal manis, chilled pumpkin pieces, water, lentils in pot, feta, fresh chives,pumpkin soup with lentils, feta and crusty bread -
30 minMain dishliquid baking product, shoulder Chops, unsalted mixed nuts, White bread, coriander powder (ketoembar), cinnamon powder, ginger powder (djahé), dried thyme, dried oregano,chop with nuts and spice cake -
45 minMain dishonion, breakfast bacon, dried Provençal herbs, medium sized egg, cook's cream, ground mature cheese 48, unsalted butter, potato slices,casserole with onion and bacon -
20 minMain dishwhite bread mix, butter, dried Italian herbs, celery, fennel bulb, green olive, egg, milk, curry powder, flour, mature cheese,ribbed celery pie with fennel and olives
Nutrition
440Calories
Sodium33% DV800mg
Fat40% DV26g
Protein40% DV20g
Carbs10% DV29g
Fiber20% DV5g
Loved it