Franca is my mother. You should know that the cuisine of France and the cuisine partenpea made of meat sauce, parmesan balls rice, peppered recipes, and various "light".
addition, Frank has the gift of 'improvisation that I would call "art of getting by."
This recipe was created by the very 'art. One Sunday several years ago, my sister invited him to lunch a couple of friends just informing my mother that morning. For lunch were also provided for the peppers "stuffed" ... or "imbuttunati" but there were only three. E mo?! So he did, rather than opens stuff each pepper with meat, spread the peppers on one side and by opening them with a pan liner, filled with all the meat filling and covered it with more pepper. All Covered breadcrumbs. Everybody had a single slice to avoid demolition of peppers. Brilliant! Since that day in my house are no longer entered stuffed peppers!
And after this the recipe for success has had many developments including this seems like a stuffed parmesan. A real pleasure!
The filling is that of the meatloaf, I give you my recipe but you can change it in the way you like. Usually the sauce for my mother use the meat sauce (the one set up at 6 am and raised to 13, prepartum in industrial quantities), but I used a simple sauce.
Ingredients:
500 grams of minced beef
2 eggs 2 slices of stale bread soaked in water
50 g grated Parmesan cheese salt pepper
150 grams of cream
3 medium eggplants
seed oil
For the sauce 1 can of tomatoes
oil to taste 1 clove garlic, basil
Make a simple tomato sauce. Fry the garlic in some oil, add the tomatoes and cook over low heat. Add some basil at the end of cooking.
In a bowl mix the meat with eggs, Parmesan cheese, stale bread soaked and wrung out thoroughly, salt and pepper:
Cut the eggplants in slices and fry in hot oil seeds.
Assemble the pie:
Pour a ladle of sauce on the bottom of an ovenproof dish (my 10x20 rectangular):
Arrange the eggplant slices to cover all the sauce:
Add the slices of mozzarella cheese and mixture of minced
Cover with other eggplants, sprinkle everything with sauce and sprinkle parmesan:
The filling is that of the meatloaf, I give you my recipe but you can change it in the way you like. Usually the sauce for my mother use the meat sauce (the one set up at 6 am and raised to 13, prepartum in industrial quantities), but I used a simple sauce.
Ingredients:
500 grams of minced beef
2 eggs 2 slices of stale bread soaked in water
50 g grated Parmesan cheese salt pepper
150 grams of cream
3 medium eggplants
seed oil
For the sauce 1 can of tomatoes
oil to taste 1 clove garlic, basil
Make a simple tomato sauce. Fry the garlic in some oil, add the tomatoes and cook over low heat. Add some basil at the end of cooking.
In a bowl mix the meat with eggs, Parmesan cheese, stale bread soaked and wrung out thoroughly, salt and pepper:
Assemble the pie:
Pour a ladle of sauce on the bottom of an ovenproof dish (my 10x20 rectangular):
Bake at 180 degrees for about 40 min.
E voilat:
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