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STEPHRAY78
Melanzane alla parmigiana
Spicy oven dish with eggplant, tomato and Parmesan cheese.
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Ingredients
Directions
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First, get the stalks of the aubergines and cut into slices of 1 cm thick. Put them aside.
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Chop the onion and finely chop the garlic.
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Now place the grill pan on the fire until it is hot or burn the barbecue. Meanwhile, put the olive oil in a large pan over medium heat.
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Add the onion, garlic and dried oregano and fry them for 10 minutes until the onions are soft and the garlic has a little color.
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If you use canned tomato, stir them. If you have fresh, prick them in and place them for about 40 seconds. in boiling water.
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Remove them from the pan with a slotted spoon, place them for 30 seconds. in cold water, pull off the skin, squeeze out the seeds and cut the flesh into pieces.
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Put the tomato on the onions, garlic and oregano. Stir the mixture well and let it simmer gently with the lid on the pan for 15 min.
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In the meantime, toast the slices of eggplant until they are slightly scalded on both sides. Create the slices that are ready on a scale.
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Bring the tomato sauce when it is boiled and sweet, gently season to taste with a little pepper and salt, wine vinegar and the basil.
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You can leave the sauce coarse or puree.
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Put the earthenware dish a thin layer of tomato sauce, then a thin layer of Parmesan, followed by a single layer of eggplant slices.
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Repeat the layers until all ingredients are finished and finish with a layer of sauce with a lot of grated Parmesan cheese on it.
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Hash the breadcrumbs with a little chopped oregano and olive oil and sprinkle this mixture on the Parmesan cheese.
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Place the dish in the oven preheated to 190 ° C / gas oven 5 for half an hour, until the top is crisp and golden brown.
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Nutrition
190Calories
Sodium9% DV225mg
Fat17% DV11g
Protein18% DV9g
Carbs5% DV14g
Fiber8% DV2g
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