Mini Melanzane Parmigiana

Must Try

A delicious starter based on aubergine, mozzarella and tomato sauce. A classic from Italy.



Cut the egg plant into 12 slices. Sprinkle generously with salt and let stand for at least 20 minutes so that they ‘sweat’ and the moisture is extracted.
Preheat the oven to 230°C (if possible with grill setting).
Rinse the aubergines with water and pat dry. Sprinkle them with flour on both sides.
Heat a layer of about 1 cm sunflower oil in a pan and fry the aubergines in it for about 4 minutes. Drain them on kitchen paper and pat them dry.
Place the 4 largest slices on a piece of baking paper or in an oven dish. Spread with some tomato sauce and divide some mozzarella into small pieces and some grated Parmesan cheese on top. Repeat this 2 more times to create towers.
Place them in the oven for about 10 minutes until they are a nice golden brown. Serve them on a plate with some fresh basil.
Mini Melanzane Parmigiana

Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

*We just want readers to access information more quickly and easily with other multilingual content, instead of only having information available in a certain language.


- Advertisement -spot_img


Please enter your comment!
Please enter your name here

- Advertisement -spot_img

Latest Recipes

- Advertisement -spot_img

More Recipes Like This

- Advertisement -spot_img