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S. Leigh
Sophia loren's parmigiana
Lasagne of eggplant, tomato and mozzarella.
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Ingredients
Directions
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Clean the aubergines and cut into slices of less than ½ cm.
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Put them on a plate, sprinkle them with salt, put another plate on them and put something heavy on them, so that the bitter moisture is squeezed out of the flesh.
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Rinse the aubergines with cold water after at least one hour and pat dry with a clean cloth. Rub to get as much moisture out as possible.
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Heat the sunflower oil in a large frying pan and fry 1/4 of the aubergines in 6 min. Golden brown and done. Turn halfway.
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Drain on kitchen paper. Repeat with the rest of the aubergine.
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Preheat the oven to 180 ° C. Cut the tomatoes into quarters and heat them for about 5 minutes in a pan with a thick bottom on low heat until soft and watery.
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Puree with the hand blender and push the sauce with the convex side of a spoon through a sieve over a pan. Season with salt and the basil leaves.
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Meanwhile cut the mozzarella into thin slices.
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Put a few tablespoons of the sauce in an oiled oven dish, then make a layer of the fried eggplants, sprinkle with Parmesan cheese.
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Make another layer with slices of mozzarella, a few basil leaves and the beaten egg.
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Start again from the beginning, with the sauce, aubergines, Parmesan cheese, mozzarella, basil, the egg and then again from the beginning, so that you have at least 3 layers in total.
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Finish with tomato sauce and Parmesan cheese. Place the dish in the oven for approx. 40-45 min.
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Nutrition
495Calories
Sodium23% DV550mg
Fat63% DV41g
Protein36% DV18g
Carbs3% DV10g
Fiber24% DV6g
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