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Spaghetti-aubergine pie
A tasty Italian recipe. The vegetarian main course contains the following ingredients: eggplants, olive oil, spaghettini (a 500 g pack), mozzarella (a 125 g), sugo traditional (pasta sauce, 470 g), grated old cheese (150 g), garlic dressing (bottle a 280 ml ) and mixed lettuce (200 g).
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Ingredients
Directions
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Cut aubergines into slices.
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Heat oil in large frying pan and fry eggplant for 3 minutes.
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Sprinkle eggplant with pinch of salt.
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cook spaghetti according to instructions.
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Preheat the oven to 200 ° C.
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Cut Mozzarella into slices.
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Inflate spring form with aubergine paste.
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A third of spaghetti on it.
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With half of pasta sauce and half of both cheeses invest.
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Divide the remainder of aubergine packs.
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A third of spaghetti on it.
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Cover with remaining pasta sauce, leftover cheese and remaining spaghetti.
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Cover the spring form with aluminum foil and bake in the middle of the oven for about 45 minutes.
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Leave the oven to rest for 5 minutes.
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Dressing by making salad..
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Nutrition
820Calories
Sodium9% DV215mg
Fat71% DV46g
Protein74% DV37g
Carbs22% DV67g
Fiber12% DV3g
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