Eggplant fans  in imitation of parmesan cream

Eggplant fans in imitation of parmesan cream

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Trap saucy flavours subsequently fanned eggplant in this budget-friendly dinner idea.

The ingredient of Eggplant fans in imitation of parmesan cream

  1. 2 eggplants
  2. 2 x 400g btl Barilla tomato pasta sauce
  3. 4 roma tomatoes
  4. 3 garlic cloves, thinly sliced
  5. 20 sprigs open thyme
  6. 60ml (1/4 cup) further virgin olive oil
  7. 250ml (1 cup) water
  8. 300ml ctn pouring cream
  9. 70g (1 cup) finely grated vegetarian hard cheese or parmesan

The instruction how to make Eggplant fans in imitation of parmesan cream

  1. Preheat oven to 200C/180C devotee forced. Cut the eggplants in half, keeping the stem grow less intact. Place an eggplant half, flesh side down, vis-u00d0u00b0-vis a be active surface. Use a prickly knife to cut 6 long slits from below the stem to the base. Use your hand to press alongside re the slices to form a fan. Repeat following permanent eggplant.
  2. Divide the pasta sauce among 2 baking dishes. Place the eggplant fans more or less top. Cut each tomato into 6 slices lengthways. Place a slice along with each eggplant slice. Sprinkle taking into consideration the garlic and thyme. Drizzle behind the oil to completely coat the eggplant. Pour the water not far off from the edges of the 2 dishes. Bake, swapping the trays halfway through cooking, for 45 minutes or until the eggplant is golden and tender.
  3. Place the cream and parmesan in a saucepan. Cook, stirring, more than medium heat for 5 minutes or until the cheese melts and the fusion thickens.
  4. Divide the eggplant fans along with serving plates and drizzle taking into consideration the parmesan cream.

Nutritions of Eggplant fans in imitation of parmesan cream

fatContent: 734.447 calories
saturatedFatContent: 55 grams fat
carbohydrateContent: 24 grams saturated fat
sugarContent: 38 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 18 grams protein
sodiumContent:

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