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Receta Eggplant Parmigiano copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
by maria liberati

Eggplant Parmigiano copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
Calificación: 4/5
Avg. 4/5 2 votos
  Italia Italian
  Raciónes: 1

Ingredientes

  • 2 lbs fresh eggplant-cleaned, sliced
  • 1 lb scamorza cheese
  • 1 lb red ripe plum tomatoes
  • 3 leaves fresh basil
  • 2 cloves garlic
  • 1 fresh carrot, cleaned,peeled, cut in two
  • 1/4 cup parmigiano-reggiano cheese
  • 1 slice fresh onion
  • 4 tablespoons extra virgin olive oil

Direcciones

  1. Filet fresh tomatoes. In saute pan, place 3 tblsps olive oil, whole garlic cloves, slice fresh onion. Saute for 2 minutes, place in tomato pieces, carrot pieces let simmer for 20 minutes.
  2. In glass baking dish, layer, eggplant slices with tomato sauce, sliced scamorza cheese, sprinkle of parmigiano cheese. Top with scamorza cheese and grated parmigiana reggiano cheese and a sprinkle of breadcrumbs,. Bake in preheated oven for 40 minutes or until tender. Remove from oven, when cool, slice, and it is ready to go-wherever your lunch will be.