ADVERTISEMENT
INGREDIENTS
Long, thin eggplants (about 2-3 eggplants)
Ricotta or mozzarella cheese (200 g)
Grated parmesan (50 g)
Eggs (2)
Breadcrumbs (100 g)
Tomato puree (500 ml)
Extra virgin olive oil
Salt and pepper to taste
Fresh basil
THE PREPARATION
Read more on next page
The information you provided is not valid. Please check the field format and try again.
Your subscription is confirmed.
