The town of Castel di Judica

Foods and cook recipes from Castel di Judica

Parmigiana Catanese  


4 eggplant, tomato sauce gr. 500, or primosale tuma gr. 200, gr minced meat. 200, 2 boiled eggs, 2 eggs, sausage gr. 100, 2 cloves garlic, grated Parmesan cheese gr. 80, gr breadcrumbs. 200, 2 cloves, olive oil, salt and pepper.

Parmigiana Catanese  


Cut the eggplant into slices and fry in hot oil, after I left them for an hour in water and salt. Prepared as usual a tomato sauce with garlic and basil. Fry in a pan with the chopped olive oil, garlic and cloves. Boil two eggs.

When you have everything ready, set in a pan with the eggplant altemandole sauce, Parmesan cheese, basil, chopped the meat, hard-boiled eggs, cottage cheese and sliced mortadella.

Close with eggplant on which, before moving to the oven, pour the beaten eggs with the Parmesan cheese and breadcrumbs so that the cake makes a nice golden crust.

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