Eggplant casserole
Eggplant casserole
Eggplant casserole
5
1
Stefano Moraschini
Slice eggplants lengthwise, place them in a colander, salt them and wasting the water for about an hour.
Dry them and put them in a pan.
Sprinkle the butter in flakes, chopped garlic and cover them with wire.
Cook the Eggplant to pan and covered over low heat until they completely absorbed the milk.
Calories calculation
Calories amount per person:
145
Ingredients and dosing for 4 persons
License
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