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Aubergine parmigiana with Genoese Pesto
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Aubergine parmigiana with Genoese Pesto

Aubergine parmigiana with Genoese Pesto

per 4
for  4
Easy
Easy

Ingredients for 4 people:

 

  • 2 aubergines

  • 2 mozzarella

  • 2 tomatoes

  • 300 gr/ 10.6 oz of Genoese Pesto 

 

Procedure

Cut tomatoes, mozzarella and aubergines into slices, grill aubergines. For the dressing, add extra virgin olive oil and some mint leaves. Place in a plate alternating aubergines, tomatoes, mozzarella and pesto. Lightly heat it and decorate with some basil leaves.
Chef Tina Cosenza del Ristorante Teresa.

 

See also

Recipe prepared with

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