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Auberginebraadpannetje
Zutaten
Bereiding
1. Doe de bloem en het paneermeel in aparte kommen.
2. Meng de eieren, melk, 1 eetlepel zout en ½ theelepel zwarte peper in een kom en klop alles door
elkaar.
3. Voeg de rest van het zout en de zwarte peper toe aan het paneermeel en meng goed.
4. Draai de aubergineplakken door de bloem, vervolgens door het eimengsel en tenslotte door het
paneermeel.
5. Zet de braadpan op het fornuis. Giet de helft van de olie in de pan en verwarm tot 190 °C.
6. Frituur de helft van de aubergineplakken en zet ze apart. Verwijder eventuele resten uit de pan,
voeg meer olie toe en frituur de resterende aubergineplakken.
7. Verwarm de oven voor op 190 °C.
8. Doe 2 kopjes mozzarella in de schoongemaakte pan. Leg een derde van de aubergineplakken, 1
kopje tomatensaus, 1 kopje mozzarella en ¼ kopje Parmezaanse kaas boven op de mozzarella.
Herhaal de lagen met de aubergineplakken, tomatensaus, mozzarella en parmezaankaas.
9. Begin voor de laatste laag met 1 kopje tomatensaus, voeg dan 2 kopjes mozzarella toe en bedek
tenslotte met ¼ kopje parmezaankaas.
10. Dek de pan af met het deksel, zet ze in de oven en laat 50 minuten bij 190 °C bakken.
10 porties
Ingrediënten
2 kopjes meel
4 kopjes paneermeel
8 eieren
1 kopje melk
2 el zout
1 el gemalen zwarte peper
2 middelgrote aubergines, geschild en in
dunne plakjes gesneden
3 kopjes plantaardige olie, in totaal
6 kopjes geraspte mozzarella
1 kopje geraspte Parmezaanse kaas
4 kopjes tomatensaus
26


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