Aubergine millefeuille

Aubergine millefeuille
Aubergine millefeuille 5 1 Stefano Moraschini

Instructions

To sear in a pan with some oil thin slices of Eggplant.

Put in a cookie-cutter alternating for 3 consecutive times: Eggplant, tomato and mozzarella cubes, oregano.

Cover with mozzarella.

Bake at 180 degrees for 10 minutes.

Serve with the tomato sauce heated in oil extra virgin olive.

Aubergine millefeuille

Calories calculation

Calories amount per person:

223

Ingredients and dosing for 4 persons

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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