Melanzane parmigiana

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Delicious Italian recipe for melanzane parmigiana from the oven with layers of aubergine, mozzarella, tomato sauce and of course Parmesan cheese




Finely chop the onion and garlic. Fry it in a little olive oil and then add the tomato sauce. Season with a pinch of salt and pepper. Let it simmer for about 20 minutes.
Heat the oven to 200 degrees. Meanwhile, cut the aubergines into thin slices of about 0.5 cm. Heat a good splash of olive oil in a frying pan or grill pan. Grill or fry the aubergine slices in a pan (in portions) on both sides.
Grease the baking dish with a little oil. Cover the bottom of the oven dish with slices of grilled aubergine. Divide some tomato sauce, mozzarella and Parmesan cheese over this. Repeat until all the ingredients are used up and finish with the cheese. Place the dish in the oven for about 25 minutes. Sprinkle some fresh basil leaves over the dish before serving.
Parmesan cheese contains animal rennet, so this recipe is not 100% vegetarian. Replace the cheese with an old or matured cheese with vegetarian rennet or try a vegan cheese.
Melanzane parmigiana

Source: Leukerecepten by leukerecepten-nl.
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