Aubergine medallions alla parmigiana
Published on 11 May 2014
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Ingredients
Aubergines
Mozzarella
Parmigiano
Extra virgin olive oil
Oregano
Tomato sauce
Salt and pepper
I slice the aubergines at least 1 cm thick.
I heat a little oil in a large non-stick pan and brown the slices in a single layer, turning gently and often.
I prefer not to deep-fry them, keeping them lighter.
Once cooked, I place them on kitchen paper.
Then on a baking tray lined with baking parchment.
I sprinkle with grated Parmigiano.
I add tomato sauce previously heated with garlic and basil.
I put sliced mozzarella, previously dried, on each aubergine slice.
I finish with a little Parmigiano, salt, pepper, oregano and extra virgin olive oil.
I bake at 180°C until golden and the mozzarella has melted.
Aubergines
Mozzarella
Parmigiano
Extra virgin olive oil
Oregano
Tomato sauce
Salt and pepper
I slice the aubergines at least 1 cm thick.
I heat a little oil in a large non-stick pan and brown the slices in a single layer, turning gently and often.
I prefer not to deep-fry them, keeping them lighter.
Once cooked, I place them on kitchen paper.
Then on a baking tray lined with baking parchment.
I sprinkle with grated Parmigiano.
I add tomato sauce previously heated with garlic and basil.
I put sliced mozzarella, previously dried, on each aubergine slice.
I finish with a little Parmigiano, salt, pepper, oregano and extra virgin olive oil.
I bake at 180°C until golden and the mozzarella has melted.
Original source: https://incucinaconlilly.com/2014/05/11/medaglioni-di-melanzane-alla-parmigiana/
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