Dear Guest,
within a few days, Gallery to Fly team will launch a new website. However, already now you can see the updated interface and new items of our menu. While we are making the latest changes, you can get the current menu and make an order by contactng our managers:
Baked eggplant parmigiano with almond béchamel sauce
Ingredients:
Eggplant, tomato sauce (onion, garlic, tomatoes, chicken broth, chili pepper, basil, parsley, vegetable oil), fresh tomatoes, lean mozzarella, vegetable cream, lean béchamel sauce (vegetable oil, almond milk, flour); parsley, basil
Cooking method:
1. Heat the eggplant and sauce - 7-9 minutes, 250° F (for lower oven tenon); 1 minute, 600 watts (for microwave) and place on a plate first the eggplant, then the béchamel sauce; 2. Place fresh tomatoes on the eggplant and garnish with basil. Enjoy your meal!
