KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
4 aubergines
flour for dusting the eggplant
seed oil for frying
500 ml of tomato purée
extra virgin olive oil
1 clove of garlic
a few basil leaves
150 g mozzarella fiordilatte, finely chopped
3 eggs, beaten
100 g of grated Parmesan cheese
 |
Comments