Ingredients:
– 1 pack of Tio João Cozinha & Sabor Risoto à Parmigiana
– ½ cup New Olive Oil
– 3 crushed garlic cloves
– ½ onion, diced
– 1 can of peeled tomato
– Salt and pepper to taste
– 1 eggplant in 3 mm slices
– Grated cheese to taste
– 2 tablespoons of butter
– Sicilian lemon drops
Preparation mode:
Make the risotto according to package directions. In a pan, put the olive oil, garlic, onion and sauté well. Go dripping water little by little. Add the tomatoes, lower the heat and keep the pan covered, cooking for 30 minutes.
Then add salt and pepper. Let the sauce get thick. Sear the eggplants one by one in the skillet. Place them slightly overlapping in a refractory. Add a generous layer of sauce, grated cheese and bake in a preheated oven at 180°C until the cheese is toasted. Once the risotto is ready, finish with butter. If desired, add drops of Sicilian lemon. Serve hot on a platter or arrange on individual plates.
Ingredients:
– 1 pack of Tio João Cozinha & Sabor Risoto à Parmigiana
– ½ cup New Olive Oil
– 3 crushed garlic cloves
– ½ onion, diced
– 1 can of peeled tomato
– Salt and pepper to taste
– 1 eggplant in 3 mm slices
– Grated cheese to taste
– 2 tablespoons of butter
– Sicilian lemon drops
Preparation mode:
Make the risotto according to package directions. In a pan, put the olive oil, garlic, onion and sauté well. Go dripping water little by little. Add the tomatoes, lower the heat and keep the pan covered, cooking for 30 minutes.
Then add salt and pepper. Let the sauce get thick. Sear the eggplants one by one in the skillet. Place them slightly overlapping in a refractory. Add a generous layer of sauce, grated cheese and bake in a preheated oven at 180°C until the cheese is toasted. Once the risotto is ready, finish with butter. If desired, add drops of Sicilian lemon. Serve hot on a platter or arrange on individual plates.
