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Eggplant alla parmigiano

Eggplant alla parmigiano, Prescriptions, Any category, Appetizers, Any kitchen, Italian cuisine, Hot snacks

Ingredients portion 2

Parmesan cheese 75g

Eggplant 375 g

Mozzarella cheese 150 g

Garlic 1 clove

Oregano 1 g

Tomatoes in their own juice 150 g

Dried basil 1 g

Chicken egg 1 piece

Wheat flour 12 g

Olive oil 50ml

Salt to taste

Ground black pepper to taste

Cooking instructions 50 minutes

1 Peel the aubergines from the skin, cut lengthwise into thin 3 mm thick slices.

2 Salt the aubergines on both sides, wait 10 minutes until the bitterness disappears and blot with a paper towel.

3 Beat the egg with a whisk, coat the aubergine wedges in flour, dip them in the beaten egg and fry on both sides in olive oil until golden brown.

4 Grate the mozzarella and Parmesan and mix the cheeses together.

5 To the tomatoes in their own juice, add salt and pepper, spices, a clove of garlic and chop with a blender.

Chicken envelopes stuffed with blue cheese

6 Place the aubergines in layers in a deep tray, brush with thin layers of tomato sauce and cheese and bake in the oven at 180 degrees for 40 minutes.

7 Cut the contents of the tray into 2 portions and place on plates, pour over the rest of the tomato sauce and serve.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .