Mini Melanzane Parmigiana

Must Try

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

Ingredients

Preparation

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.
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