Parmigiana with cream cheese
- 2 Aubergine
- 100gr Parmesan Cheese
- 200gr Tomato Sauce
- Garlic, Salt
- Peel the egg-plant and cut it into slices, cover into flour and then cook using a frying-pan with seed-oil.
- Spread the tomato sauce - tomato, olive oil, garlic and salt, time of cook: 20' - onto the slices, add the parmesan, put one leave of basil; wrap the slices with care.
- Bake at 180° for 7'
- Serve the rolls with cream cheese.
Gusto Tamarindo - Costa Rica 2015