Made with the Marguerite H190 disc
Literally an eggplant lasagna, delicious 
I regularly make it with classic lasagna leaves, but why not, try it this way, of course… it’s a little more annoying 
Cook for 30 minutes, preheated oven to 200c
500gr extra fine semolina and 200ml water for the dough
3 mixes, 30 min rest and extraction
Cut with a knife 
sharp ceramic type
For filling, eggplant defused with salt first, sponge then, breaded in flour, then in egg+parmesan and fry in a pan with sunflower oil 
Pretty liquid and light tomato 
sauce
Minced meatballs (minced pork and veal/parsley, bread, milk, parmesan, salt and pepper)
Mozzarella, parmesan and fresh basil
Enjoy your meal
Recipe and photos from my Italian group!
