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Ингредиенты
- 4 med Aubergines Salt and pepper
- 1 c. Flour Vegetable oil
- 2 Tbsp. Butter
- 1/2 c. Canned Italian peeled plum tomatoes
- 1 c. Freshly grated Parmigiano Reggiano
- 10 x Fresh basil leaves, (up to 12)
Инструкции
- Peel the aubergines and cut into lengthwise slices. Set the slices in a pasta collander and sprinkle with salt. Let stand for 1 hour. Pat dry the slices and dredge in flour. Fry in very warm oil. Line the bottom of a buttered bake and serve dish with a layer of fried aubergine slices. Top this layer with tomatoes, grated Parmigiano Reggiano, a few basil leaves and dot with butter. Continue building up layers of aubergine, tomatoes, cheese and basil leaves. Dot the top most layer with remaining butter.
- Place in a preheated oven at 400 degress for 15 min. Allow to settle before serving.
- Serves 4
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 356g | |
| Calories 993 | |
| Calories from Fat 400 | 40% |
| Total Fat 45.1g | 56% |
| Saturated Fat 27.94g | 112% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 1619mg | 67% |
| Potassium 449mg | 13% |
| Total Carbs 102.87g | 27% |
| Dietary Fiber 4.6g | 15% |
| Sugars 3.86g | 3% |
| Protein 42.79g | 68% |
