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Italian eggplant

Italian Vegetarian
Course: Main course
Preparation: 45 minutes
Cooking: 15 minutes


  • 1.   Wash the aubergines, cut both ends and make thin slices lengthwise.
  • 2.   Season each slice and let stand under cover, to disgorge the vegetable.
  • 3.   Fry each slice in a large pan and brown on each side. Salt and pepper the tomato coulis.
  • 4.   In the serving dish place a layer of eggplant covered with a little grout and fresh basil, and parmesan cheese.
  • 5.   Renew the layers, arranging the slices in a different direction each time, to facilitate the service.
  • 6.   Put in the fridge, because this dish is eaten cold.



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Ingredients for servings

  • 4 eggplants
  • 1 pot of tomato coulis
  • 1 handful of fresh basilic
  • 1 bag of grated parmesan
  • 10 cl of olive oil
  • salt (according to taste)
  • pepper (according to taste)