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Receta John Hegarty's Parmigiana Di Melanzane
by Global Cookbook

John Hegarty's Parmigiana Di Melanzane
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Ingredientes

  • 3 x Aubergines
  • 2 x Onions
  • 250 gm Mozzarella cheese Grated parmesan cheese
  • 1/2 x Clove garlic, minced
  • 2 can Minced peeled tomatoes Fresh basil Salt and black pepper
  • 1 tsp Sugar

Direcciones

  1. Preheat the oven to 200C/gas 6.
  2. Slice the aubergines into 1/2" strips. Salt both sides, wrap in kitchen paper and weigh down for 30 min. Brush off the salt, rinse and pat dry.
  3. Drizzle some oil on a grill pan and grill the aubergine slices till they are browned.
  4. Chop the onions and fry them in extra virgin olive oil till browned. Heat the tinned tomatoes gently in a saucepan with the sugar, and add in the garlic after a few min. Add in the pepper and salt, then some shredded basil and the browned onions.
  5. Slice the mozzarella. Brush extra virgin olive oil on the base and sides of a large casserole dish. Layer the aubergine and mozzarella slices, adding the tomato sauce and a sprinkling of parmesan to taste. Bake for 45 min.