Sicilian Style Eggplant
Serves 8 pieces
|Rice kelp||1 piece|
|Organic Spaghetti 500g||160g|
|Organic Pasta Sauce - Arabiata (with chilli)||200g|
|Mozzarella||50g (1/2 pieces)|
|Powdered Cheese||4 tbsp|
|Basil (for decoration)||Reasonable amount|
|Bread crumb||Reasonable amount|
|Frying oil||Reasonable amount|
|Organic Extra Virgin Olive Oil Dolce 250ml||2 tbsp|
Here's the ingredients you are using:
- Slice the eggplant to 7mm thick and fried. (If it gets softer and you can wind up pasta OK).
- Put the pasta sauce Arabiata in the saucepan, warm it, add 2 tablespoon of salt, 1 tablespoon of Extra Virgin Olive Oil Dolce, mix with boiled spaghetti, mix powdered cheese, mozzarella cut into horn.
- Put 2 on the eggplant equally, and roll it, roll it, place it on a heat resistant dish, pretend bread crumbs, shake flour cheese (outside quantity) and bake until lightly baked in toaster. (About 5 minutes).
- Put it on a dish, decorate the leaves of basil (even without basil).