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    You are in: Home / Recipes / Melanzane Parmigiana Recipe
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    Melanzane Parmigiana

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    1 hr

    30 mins

    vic12's Note:

    This is from The Silver Spoon. It's a fairly simple recipe but has worked very well every time I've tried.

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    Units: US | Metric


    1. 1
      Cut Aubergines into slices.
    2. 2
      Salt the Aubergine slices for about an hour and then dry off.
    3. 3
      In the meantime, cook up the tomatoes, oil and basil with a dash of salt and pepper to taste.
    4. 4
      When the tomatoes are cooked, pass them through a sieve to strain out into a paste (I sometimes leave this bit out and have the 'bitty' tomato sauce).
    5. 5
      Fry the aubergine slices until they start to brown and pat them with kitchen paper to remove the excess oil.
    6. 6
      Whisk the eggs.
    7. 7
      Dot butter on the bottom of the oven dish
    8. 8
      Layer the aubergine with tomato sauce, mozzerella, parmesan and a thin covering of the egg until it is all used up.
    9. 9
      Put a layer of the whisked egg on the top (it just has to be a little).
    10. 10
      Cook in the oven at about 200C for 30mins.

    Ratings & Reviews:


    Nutritional Facts for Melanzane Parmigiana

    Serving Size: 1 (646 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 302.6
    Calories from Fat 119
    Total Fat 13.2 g
    Saturated Fat 6.5 g
    Cholesterol 136.5 mg
    Sodium 398.3 mg
    Total Carbohydrate 32.2 g
    Dietary Fiber 17.0 g
    Sugars 14.6 g
    Protein 19.2 g

    The following items or measurements are not included:

    fresh basil

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