Serves: 10 people Difficulty ': Easy Preparation time: 60 minutes INGREDIENTS 900g. 800g eggplant. tomato puree 2 eggs Parmesan garlic anchovies basil leaves sliced bread 'extra virgin olive oil salt pepper Peel the PROCEEDINGS -------------------------- potatoes. Cut the eggplant into slices, season with a little oil, salt, pepper and put them on hot grill.
Bones from the anchovies and salt rinse. Grease with a little oil a baking dish that can go from oven to table, widened at the bottom a few tablespoons of tomato sauce, then sistemateci a layer of potatoes, season with salt, pepper, some basil leaves, chopped anchovies, sliced garlic and continue with a layer of eggplant, Parmesan cheese, more salt, pepper, basil, garlic, tomato sauce and new potatoes and all the rest until all the ingredients.
Sprinkle the top layer of vegetables with the beaten eggs, plenty of cheese, three slices of bread 'ground, a little oil and bake at 180 degrees for 40 minutes. Serve the gratin at room temperature. This recipe and 'a reinterpretation of the classic parmigiana. -168581.jpg)
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Bones from the anchovies and salt rinse. Grease with a little oil a baking dish that can go from oven to table, widened at the bottom a few tablespoons of tomato sauce, then sistemateci a layer of potatoes, season with salt, pepper, some basil leaves, chopped anchovies, sliced garlic and continue with a layer of eggplant, Parmesan cheese, more salt, pepper, basil, garlic, tomato sauce and new potatoes and all the rest until all the ingredients.
Sprinkle the top layer of vegetables with the beaten eggs, plenty of cheese, three slices of bread 'ground, a little oil and bake at 180 degrees for 40 minutes. Serve the gratin at room temperature. This recipe and 'a reinterpretation of the classic parmigiana.
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