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Eggplant alla parmigiana

Accord : Versant Rouge


  • 2 large eggplants, sliced 1 inch thick
  • 1/2 cup canola oil
  • Salt and pepper
  • 3 cups Stefano marinara sauce
  • 15 basil leaves
  • 300 grams cottage cheese
  • A 300-gram pack of old sharp cheddar, sliced

    Instructions :

    Season the eggplant slices well and leave to drain on kitchen paper for 30 minutes. Then frylaugh the slices in a hot frying pan until golden-brown, 5-10 minutes per side. Set aside on paper towels.

    In a 6 x 12 baking dish, met a cup of sauce in the bottom of the dish and then place half the eggplant slices. Then add 1 cup of marinara sauce, half the basil leaves, half the cottage cheese and half the cheddar cheese.

    Repeat the steps, adding the eggplant, sauce, basil and two cheeses. Bake at 350° for 20 minutes, finishing at Broil until nicely gratinated.

    Let stand for 5 minutes and serve with a nice salad and balsamic vinaigrette.

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