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The 2008
Mietta Song Recital Award






Melanzane Con Salsa Di Pomodoro



Ingredients

6 Aubergines sliced

Egg Egg

1/4 litre (1/2 pint) Olive Oil

Olive Oil Olive Oil

3/4 litre (1 1/2 pints) Tomato Sauce

Tomato Concentrate Tomato Concentrate

75 g (3 oz) grated Parmesan Cheese

Parmesan Cheese Parmesan Cheese

1 tablespoon Basil

Basil Basil

25 g Butter

Butter Butter

200 g (8 oz) Mozzarella Cheese

Mozzarella Cheese Mozzarella Cheese

Method

Cut aubergines into slices and fry in olive oil until brown and tender. Butter a casserole and, when the aubergine is fried, put it in layers with the tomato sauce and the Parmesan, basil and slices of mozzarella. Finish with the tomato sauce and bake in a hot oven, gas 6 (400 degree F), for 15 minutes.

Remarks
Appeared on menu: Melanzana Torta $3.00 (Small casserole of egg plant, fresh tomato sauce, mozzarella and parmiggiana) Also 30/06/77 at $3.00





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Eggplant fried then baked with cheese & fresh tomato sauce

Italian Spinach Pancakes
Eggplant fried then baked with cheese & fresh tomato sauce

Melanzane Con Salsa Di Pomodoro
Eggplant fried then baked with cheese & fresh tomato sauce

Navoni All'agliata (Turnips With Garlic Sauce)
Eggplant fried then baked with cheese & fresh tomato sauce