Eggplant with parmesan Ingredients: 1- eggplant- 20 cl of- bolognese sauce- 75 g of- grated parmesan.
Utensils： 1 knife knives- 1 frying pan- 1 brush -
Cooking:
30 min
Phase 1
Cut the eggplants into fairly thin slices.
Phase 2
Drain them for 30 min (sprinkle them with salt).
Phase 3
In a pan, heat olive oil and brown the eggplant slices on each side.
Phase 4
Reduce the heat and let the eggplants soften.
Phase 5
In a baking dish, spread the Bolognese sauce on the bottom, sprinkle withe parmesan and spread a layer of eggplant.
Phase 6
Repeat the operation as many times as necessary, finish with the Bolognese sauce.
Phase 7
Cover with parmesan and sprinkle with butter.
Phase 8
Place in a hot oven for around 30 min.
Utensils： 1 knife knives- 1 frying pan- 1 brush -
Cooking:
30 min
Phase 1
Cut the eggplants into fairly thin slices.
Phase 2
Drain them for 30 min (sprinkle them with salt).
Phase 3
In a pan, heat olive oil and brown the eggplant slices on each side.
Phase 4
Reduce the heat and let the eggplants soften.
Phase 5
In a baking dish, spread the Bolognese sauce on the bottom, sprinkle withe parmesan and spread a layer of eggplant.
Phase 6
Repeat the operation as many times as necessary, finish with the Bolognese sauce.
Phase 7
Cover with parmesan and sprinkle with butter.
Phase 8
Place in a hot oven for around 30 min.