Eggplant with parmesan topping (Melanzane alla Parmigiani)

Eggplant with parmesan topping (Melanzane alla Parmigiani)

So for all the nice, not french speaking people here is the english version of my gratinated eggplant recepe 😍

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For one person (at least for one Lisa) we need :
half an eggplant (medium sized or bigger)cut in slices of 1.5 to 2 cm.
one big tomato cut into little cubes
one quarter of an onion also cut into little cubes
2 cloves garlic cut into little cubes again
2 tablespoons of basil freshly chopped
(To make it easy at work I bought basil, garlic and onion already chopped and frozen)
1 mozzarella cut into little piece
3 tablespoons parmesan cheese feshly grated
some olive oil to cover the eggplants

You put you eggplant slices into your mould (a big one or like me some small ones) and cover them with salt, pepper, olive oil and the chopped tomato, garlic, onion and basil. Put this mix into your oven and cook for around 20 minutes at 180 degrees. Check some times to not burn it. When the eggplant is soft cover with the mozzarella and the parmesan. Let cook again 10 minutes at 180 to 200 degrees.
Enjoy !

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The original recepe is from Jamie Oliver, it is a little bit more difficult and takes some more work bit if you have the time try it it’s tooooo goooood (the breadcrumbs are not lchf !!!)😍

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