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eggplant parmigiana
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
20 min(s)
2 servings
Jessica Dalet
@meuladochef.- Ingredients
- Recipe
- Small eggplant1 unit(s)
- Tomato sauce1 cup
- Salt and black pepper to taste
- Olive oil1 tablespoon
- Light cheese100 g
- Tomato1 unit(s)
- Parsley to taste
- Start by cutting the eggplant in this fan shape, just cut it without going all the way so it doesn't separate
- Season the eggplant with salt, black pepper and olive oil, you can use other seasonings of your choice, but season the spaces well.
- Line the platter with the seasoned tomato sauce and fill the spaces in the eggplant with cheese and tomato slices
- Bake for 20 minutes until the aubergine is well roasted and the cheese is melted.
- Finish with parsley and it's ready
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