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Italian-Style Eggplant
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Aubergines-Italiennes-1483.jpg
PT15M
PT30M
PT45M
Preheat the oven to 400°F / 205°C .In a frying pan, heat 2 Tbsp. (30 mL) oil; dredge eggplant slices in flour and brown on each side.Lightly oil a casserole dish; spread 1/2 cup (125 mL) tomato sauce on the bottom.Add half of the eggplant slices, half of the cheese and 2/3 cup (180 mL) tomato sauce.Make another layer with the remaining ingredients. Sprinkle with parmesan cheese.Bake 20 minutes and serve.
4
Metro
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1 eggplant, peeled, sliced in 5 mm thick rounds and sweat
1/4 cup (60 mL) flour
1/2 cup (125 mL) extra light olive oil
2 cups (500 mL) tomato sauce
8 to 12 slices mozzarella, melted
1/4 cup (60 mL) parmesan
pepper to taste
Italian-Style Eggplant
4
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME
Ingredients
-
1
eggplant, peeled, sliced in 5 mm thick rounds and sweat
-
1/4 cup
(60 mL)flour
-
1/2 cup
(125 mL)extra light olive oil
-
2 cups
(500 mL)tomato sauce
-
8 to 12
slices mozzarella, melted
-
1/4 cup
(60 mL)parmesan
-
pepper to taste
Preparation
Preheat the oven to 400°F / 205°C .
In a frying pan, heat 2 Tbsp. (30 mL) oil; dredge eggplant slices in flour and brown on each side.
Lightly oil a casserole dish; spread 1/2 cup (125 mL) tomato sauce on the bottom.
Add half of the eggplant slices, half of the cheese and 2/3 cup (180 mL) tomato sauce.
Make another layer with the remaining ingredients. Sprinkle with parmesan cheese.
Bake 20 minutes and serve.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
