
Parmigiana with Morteau sausage from Luana Belmondo
Ingredients
Instructions
- 1 Morteau sausage
- 1 nice eggplant
- 1 pieces of county
- 1 onion
- 1 beefsteak tomato
- Balsamic vinegar of Modena
- Rocket
- Basil
- Olive oil
- Salt
- Pepper
- Cook the Morteau sausage then cut into thin slices.
- Cut the aubergines into strips and fry in olive oil. Leave to rest on absorbent paper.
- In a sauté pan, sauté the finely sliced onion in olive oil. Deglaze with balsamic vinegar. Remove the onion.
- Add the sliced tomato, just snack.
- In an oven dish arrange the eggplant, a slice of Morteau sausage, slices of Comté cheese and finish with a slice of eggplant, a drizzle of olive oil.
- Put in an oven at 200° for 2 minutes.
- On a plate, place the slice of tomato then the millefeuille.
- Serve with the onion compote on the side and add a basil arugula salad.
- Cook the Morteau sausage then cut into thin slices.
- Cut the aubergines into strips and fry in olive oil. Leave to rest on absorbent paper.
- In a sauté pan, sauté the finely sliced onion in olive oil.
- Deglaze with balsamic vinegar. Remove the onion.
- Add the sliced tomato, just snack.
- In an oven dish arrange the eggplant, a slice of Morteau sausage, slices of Comté cheese and finish with a slice of eggplant, a drizzle of olive oil.
- Put in an oven at 200° for 2 minutes.
- On a plate, place the slice of tomato then the millefeuille. Serve with the onion compote on the side and add a basil arugula salad.
Parmigiana with Morteau sausage from Luana Belmondo
Today we offer you the following recipe: Parmigiana with Morteau sausage from Luana Belmondo
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Parmigiana with Morteau sausage from Luana Belmondo Recipe – Parmigiana with Morteau sausage from Luana Belmondo Recipes
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