Slices of roasted aubergines, layered with a tomato sauce and cheese, served with bread.
«Melanzane alla Parmigiana» sounds like a specialty from Parma, however this tasty concoction is typical of the Italian south and owes its name solely to the fact that it is made with Parmesan cheese. In this version the aubergines are baked rather than deep fried (as in the original recipe) for less mess, less fat, and more health.
Preparation : 10 minCooking : 1 hCooking Dish : 18 X 27 cm
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