Parmigiana with aubergine balls
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Mixing bowl
- Kitchen scale
- Nonstick skillet
- Stove
- Dish
- Spoon
- Measuring cup
- Plate
- Aluminum foil
Ingredients
- 2 pinches sugar
- 1 fresh eggs
- 125 g ricotta
- 70 g grated Parmesan
- 150 g mozzarella
- 750 g aubergines
- ½ bunch basil
- ½ bunch flat-leaf parsley
- 1 garlic cloves
- 2 sprigs basil
- 1 tbsp olive oil
- 100 g breadcrumbs
- 350 g puréed tomatoes
- ¾ tsp salt
- a little pepper
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