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Aubergine and tomato pie recipe And Books

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Aubergine and tomato pie recipe and books

So you would like to know how to make Aubergine and tomato pie recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


aubergine and tomato pie
Melanzane alla Parmigiana
italian

750g aubergines
salt and pepper
flour for dusting
6 tablespoons olive oil
300ml Salsa di Pomodori (qv)
125g Mozzarella orBel Paese cheese thinly sliced
3 tablespoons grated Parmesan cheese

Cut the aubergines lengthways into 5mm slices.
Sprinkle with salt place in a colander cover and leave for 1 hour.
Pat dry with kitchen paper then dust lightly with flour.
Heat half the oil in a large frying pan add half the aubergine slices and fry briskly until lightly browned on both sides.
Remove with a slotted spoon and drain on kitchen paper.
Repeat with the remaining oil and aubergine.
Fill an oiled 1.2 litre pie dish with alternate layers of Salsa di pomodori aubergine Mozzarella or Bel Paese and a sprinkling of pepper and Parmesan finishing with Parmesan.
Bake in a preheated moderately hot oven 200C (400F) Gas Mark 6 for 25 to 30 minutes until golden.

This Recipe Serves 4

(Disclaimer)


We truly hope you will like this American recipe, and enjoy your tasty Aubergine and tomato pie recepie. Check out these great recipe books and learn how to make Aubergine and tomato pie!
View Recipe Books - Aubergine Recipe


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