Preheat the oven to 400°F / 205°C .
In a frying pan, heat 2 Tbsp. (30 mL) oil; dredge eggplant slices in flour and brown on each side.
Lightly oil a casserole dish; spread 1/2 cup (125 mL) tomato sauce on the bottom.
Add half of the eggplant slices, half of the cheese and 2/3 cup (180 mL) tomato sauce.
Make another layer with the remaining ingredients. Sprinkle with parmesan cheese.
Bake 20 minutes and serve.
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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