Aubergine Parmigiana & Salad | Italian | Veggie Recipe
Rich layers of basil and tomato sauce sandwiched between crisp aubergine and gooey mozzarella & parmesan served with a green salad
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Cooking tools:
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Saucepan
- Wooden spoon
- Baking dish
- Oven
- Stove
- Grater
- Measuring spoon
- Measuring cup
- Kitchen towel
- Aluminum foil
- Plastic wrap
- Freezer
- Refrigerator
- Microwave
- Whisk
- Serving bowl
- Colander
- Peeler
- Tongs
- Serving platter
- Spatula
- Baking sheet
- Fine-mesh sieve
- Kitchen scale
Ingredients
- 1 whole aubergine
- 1/2 whole bell pepper (yellow)
- black pepper (to taste)
- 1 slice brown bread
- 5 grams caster sugar
- 75 grams cherry tomatoes
- 1/2 whole cucumber
- 1/2 tsp Dijon mustard
- 3 sprigs fresh basil
- 2 cloves garlic
- 80 grams mozzarella
- 5 tbsp olive oil
- 1 whole onions
- 2 tsp oregano (dried)
- 30 grams parmesan or pecorino cheese
- 1 tbsp red wine vinegar
- 40 grams Salad leaves
- salt (to taste)
- 1 tin tinned tomatoes
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