Esta es una exhibición prevé de cómo se va ver la receta de 'Aubergines Reggiano' imprimido.

Receta Aubergines Reggiano
by Global Cookbook

Aubergines Reggiano
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 4 med Aubergines Salt and pepper
  • 1 c. Flour Vegetable oil
  • 2 Tbsp. Butter
  • 1/2 c. Canned Italian peeled plum tomatoes
  • 1 c. Freshly grated Parmigiano Reggiano
  • 10 x Fresh basil leaves, (up to 12)

Direcciones

  1. Peel the aubergines and cut into lengthwise slices. Set the slices in a pasta collander and sprinkle with salt. Let stand for 1 hour. Pat dry the slices and dredge in flour. Fry in very warm oil. Line the bottom of a buttered bake and serve dish with a layer of fried aubergine slices. Top this layer with tomatoes, grated Parmigiano Reggiano, a few basil leaves and dot with butter. Continue building up layers of aubergine, tomatoes, cheese and basil leaves. Dot the top most layer with remaining butter.
  2. Place in a preheated oven at 400 degress for 15 min. Allow to settle before serving.
  3. Serves 4