INGREDIENTS
- 1.For the dough, beat the eggs with chopped garlic and parsley, season with salt and pepper and add the flour and combine with a wire whisk. Dilute with milk till you get a thick paste (extra milk could also be wanted).
- 2.Individually, minimize slices of eggplant and cross by the pasta, fry in scorching oil. Reserve.
- 3.For the sauce, sauté the chopped purple onion in olive and salt. Add the chopped garlic and deglaze with white wine.
- 4.Add the plum tomatoes and taste with the herbs. Modify salt and simmer for 20 minutes. Liquefy.
- 5.To assemble, place a base of sauce in a dish for honor and canopy it with slices of fried eggplant.
- 6.Fill with grated reggianito cheese and mozzarella, cooked ham and basil.
- 7.Repeat till you attain the highest, end with cheese and gratin for 10 minutes.
- ENJOY NOW!.
Armed:
-Eggplant 6.
-Sunflower oil c/n.
-Sal.
-Pepper.
Fritter dough:
-Egg 3.
-Flour 0000 250 grs.
-Milk 50 cc.
-Sal 1 cdta.
-Pepper.
-Parsley 2 tbsp.
-Garlic 1 clove.
Tomato sauce:
-Purple onion 1.
-Garlic 2 cloves.
-Olive oil.
-White wine 50 cc.
-Complete plum tomato, 1 kilo.
-Thyme.
-Oregano.
Stuffed:
Queso reggianito 250 grs.
Recent basil 1 bunch.
Cooked ham 200 grs.
Mozzarella 250 grs.
