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Ingredients
Spurgare le melanzane
- 500 g di melanzane a fettine tonde con la buccia (0,5 -0,7 cm)
- 2 cucchiai di sale grosso
Composizione Parmigiana
- 200 g di scamorza a pezzi (2-3 cm)
- 150 g di Parmigiano Reggiano a pezzi (2-3 cm)
- 60 g di cipolla bianca a pezzi
- 30 g di olio extravergine di oliva
- 500 g di pomodori pelati
- 1 cucchiaino di zucchero
- 2 pizzichi di pepe nero in polvere
- 13 foglie di basilico fresco lavate
Terminare la preparazione
- 500 g di acqua
- Nutrition
- per 1 porzione
- Calories
- 218 kcal / 912 kJ
- Protein
- 14 g
- Fat
- 16 g
- Carbohydrates
- 4.9 g
- Fibre
- 2.3 g
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