Aubergine Four Parmesan

Aubergine Four Parmesan. Sel, poivre, piment d'espelette. + huile d'olive pour badigeonner les tranches d'aubergines. + un peu de basilic frais. Sprinkle the slices with sea salt, and spend a couple of minutes gently bashing and tenderizing them with a meat mallet or rolling pin.

Recette Aubergine Tomate Parmesan Au Four - meilleure inspiration culinaire (Bill Hammond)

Dans un plat allant au four, étaler la sauce bolognaise sur le fond, saupoudrer de parmesan et étaler une couche d'aubergine.. Peel and finely chop the onion, and peel and finely slice the garlic. Heat the oil in a large frying pan (or wide saucepan), add the garlic, thyme and sage, and cook gently for a few mins.

In a medium-sized roasting tin, spread a little tomato sauce over the bottom of the tin.

Browsing through the book, I found his recipe for Aubergines au Four "Parmigiana" (Baked eggplant parmigiana).

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Put the cooked slices on the paper towel to absorb extra oil. Add a very small amount of oil to a pan and heat to a medium sizzling setting. Shake the spinach or chard of any excess water.

Judul: Aubergine Four Parmesan
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