This classy vegetarian classic will have friends and family begging for second helpings.
Wash the aubergine and pat dry, dip them in flour and pan fry in oil until golden, continue until all are cooked.
Blend all the pesto ingredients and set to one side.
Lay the aubergine on 4 plates in overlapping circles and then add a slice of tomato, a slice of mozzarella some fresh basil and parmesan add another layer of aubergine on top and repeat the tomato, mozzarella, basil, parmesan. Place in a hot oven and gratinate.
Serve immediately with pesto dressing.
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Through books and magazines of all kinds, the most well-known is those of the health publishing company. I don’t know if you have already read this one “200 extraordinary handy hints and tips for your home” or not but it really helps, especially for people who have difficulties on households.
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