Melanzana

Serves 1
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Directions

  1. 1Slice the eggplants.
  2. 2Slice the eggplants.
  3. 3Slice the eggplants.
  4. 4In a small bowl, mix olive oil, salt, and pepper.
  5. 5In a small bowl, mix olive oil, salt, and pepper.
  6. 6In a small bowl, mix olive oil, salt, and pepper.
  7. 7Spread the mixture over the eggplant slices and place them on a baking sheet.
  8. 8Spread the mixture over the eggplant slices and place them on a baking sheet.
  9. 9Spread the mixture over the eggplant slices and place them on a baking sheet.
  10. 10Bake the eggplants at 180°C (357°F) for about 25 minutes.
  11. 11Bake the eggplants at 180°C (357°F) for about 25 minutes.
  12. 12Bake the eggplants at 180°C (357°F) for about 25 minutes.
  13. 13Chop half a red onion and 2 peppers.
  14. 14Chop half a red onion and 2 peppers.
  15. 15Chop half a red onion and 2 peppers.
  16. 16In a pan, drizzle olive oil and cook the onion and peppers.
  17. 17In a pan, drizzle olive oil and cook the onion and peppers.
  18. 18In a pan, drizzle olive oil and cook the onion and peppers.
  19. 19Add 2 cloves of grated garlic.
  20. 20Add 2 cloves of grated garlic.
  21. 21Add 2 cloves of grated garlic.
  22. 22Peel and dice 4 tomatoes and add them to the pan.
  23. 23Peel and dice 4 tomatoes and add them to the pan.
  24. 24Peel and dice 4 tomatoes and add them to the pan.
  25. 25Add salt, sweet paprika, and black pepper.
  26. 26Add salt, sweet paprika, and black pepper.
  27. 27Add salt, sweet paprika, and black pepper.
  28. 28Cover and cook for 10 minutes on low heat.
  29. 29Cover and cook for 10 minutes on low heat.
  30. 30Cover and cook for 10 minutes on low heat.
  31. 31Add 1 large spoon of tomato paste and fresh parsley.
  32. 32Add 1 large spoon of tomato paste and fresh parsley.
  33. 33Add 1 large spoon of tomato paste and fresh parsley.
  34. 34In a small bowl, add 2 eggs, salt and pepper and beat.
  35. 35In a small bowl, add 2 eggs, salt and pepper and beat.
  36. 36In a small bowl, add 2 eggs, salt and pepper and beat.
  37. 37Place the baked eggplants in a baking dish.
  38. 38Place the baked eggplants in a baking dish.
  39. 39Place the baked eggplants in a baking dish.
  40. 40Spread the cooked vegetable sauce over the eggplants.
  41. 41Spread the cooked vegetable sauce over the eggplants.
  42. 42Spread the cooked vegetable sauce over the eggplants.
  43. 43Pour the egg mixture over the baking dish and spread grated mozzarella 100g and fresh parsley.
  44. 44Pour the egg mixture over the baking dish and spread grated mozzarella 100g and fresh parsley.
  45. 45Pour the egg mixture over the baking dish and spread grated mozzarella 100g and fresh parsley.
  46. 46Bake in the oven at 180°C (356°F) for 20-25 minutes.
  47. 47Bake in the oven at 180°C (356°F) for 20-25 minutes.
  48. 48Bake in the oven at 180°C (356°F) for 20-25 minutes.

Ingredients

  • 2 Eggplants
  • 2 Eggplants
  • 2 Eggplants
  • Olive oil
  • Olive oil
  • Olive oil
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • Olive oil
  • Olive oil
  • Olive oil
  • 0.5 Red onion
  • 0.5 Red onion
  • 0.5 Red onion
  • 2 Peppers
  • 2 Peppers
  • 2 Peppers
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • Sweet paprika
  • Sweet paprika
  • Sweet paprika
  • 2 Cloves of garlic
  • 2 Cloves of garlic
  • 2 Cloves of garlic
  • 4 Tomatoes
  • 4 Tomatoes
  • 4 Tomatoes
  • 1 large spoon Tomato paste
  • 1 large spoon Tomato paste
  • 1 large spoon Tomato paste
  • Fresh parsley
  • Fresh parsley
  • Fresh parsley
  • 2 Eggs
  • 2 Eggs
  • 2 Eggs
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • 100 g Grated mozzarella
  • 100 g Grated mozzarella
  • 100 g Grated mozzarella
  • Fresh parsley
  • Fresh parsley
  • Fresh parsley