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SOUPS & MAINS
EGGPLANT PARMAGIANA
Ingredients
2 eggplants cut in slices
50g parmesan cheese, cubed
200g mozzarella cheese, shredded
napoli sauce (see Napoli Sauce recipe)
Preparation
1) Cut the eggplant in slices and place them in the steam accessory in a vertical position.
2) Place the parmesan cheese into the bowl and chop for
Time:
15 seconds
Speed:
Graduating from 5-7-9
Transfer to a bowl and set aside.
3) Follow the instructions for Napoli sauce and after 10 minutes into cooking time, place the Steam
accessory into place on top of the bowl until the cooking time has finished.
4) Preheat the oven at 200°C.
5) Place one layer of the eggplants in a baking dish and cover with sauce and mozzarella.
6) Repeat this process until all the eggplants are well covered with the tomato and mozzarella.
Top with grated parmesan cheese.
7) Place in the oven and cook 15 minutes or until golden brown.
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