https://www.high-endrolex.com/12https://www.high-endrolex.com/12https://www.high-endrolex.com/12https://www.high-endrolex.com/12 Eggplant parmigiana

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Wheat free
Wheat free
Lactose free
Lactose free
Palm oil free
Palm oil free
Soy free
Soy free
Egg free
Egg free
Dyes and preservatives free
Dyes and preservatives free
Low in fat
Low in fat
Low in salt
Low in salt
Low in sugar
Low in sugar
Enrich with Beta-glucans
Enrich with Beta-glucans
High in fibres
High in fibres
Enriched with Vitamins and Iron
Enriched with Vitamins and Iron
Enriched with B12
Enriched with B12
Enriched with Omega 3 and Omega 6
Enriched with Omega 3 and Omega 6

Eggplant parmigiana
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One of the most simple and delicious recipes to replicate. Let's try the eggplant parmigiana and combine it with polenta!

85
min.

Total Time

4

Servings

Gluten free

STEP 1

Slice each eggplant into 6 dishes about 1 to 1 1/2 inches thick. Season lightly each eggplant's disk with salt and pepper.

STEP 2

In an 8 by 12-inch brownie pan, place the 4 largest eggplant slices evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a tsp of basil. Sprinkle with 1 tsp grated Parmigiano Reggiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and Parmigiano. Repeat the layering again until all the ingredients are used.

STEP 3

Cook the polenta following the instructions of the pack. Let it cool.Sprinkle the polenta slices with gluten free corncrumbs and fry them lightly. Serve immediately.

Eggplants 3

Bergamasca Polenta 1 pack

Eggs 2

Gluten free corn crumbs for frying to fry

Carrots 1

Leef 1/2 stick

Onion 1/2

Cherry tomatoes 300 g

Parmigiano Reggiano cheese to sprinkle

Salt to season

Pepper to season

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min.

Total Time

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Servings

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