Arroz à parmegiana

Postado por , no dia 01 de novembro de 2013 em Arroz
receita-arroz-parmegiana

Modo de Preparo

  • Deixe as berinjelas de molho na água com sal por alguns minutos.
  • Escorra e esprema para retirar o excesso de água.
  • No óleo quente frite as fatias de berinjelas e coloque sobre papel absorvente para retirar o excesso de gordura.
  • Em um refratário alterne camadas de arroz, berinjela, tomate e mussarela temperadas com sal, pimenta e regadas com azeite.
  • Termine com uma camada de arroz e polvilhe o queijo ralado.
  • Leve ao forno pré aquecido a 200°C até dourar.
  • Dica
  • Aproveite as sobras de arroz.

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