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Williamfun6

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Thursday 28 August 2025 14:29:28 GMT

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ana vides :

🤣🤣🤣🤣🤣que baina 🤣🤣🤣

2025-08-30 02:16:17

1

Tigist Abate :

omy god😂😂😂😂😂😂😂😂What

2025-09-27 12:50:04

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Jah mza @663 :

😂😂 Tell me what i owe you

2025-08-29 14:24:37

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Alassane Maïga :

Ça va 👍👍👍🤣🤣🤣😱😱😱😱😱😁

2025-09-14 01:10:15

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son excellence Patrick mogube :

en tout cas

2025-08-28 23:19:28

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JOSE🎵BARROS :

e só comédia 🤣😂🤣😂🤣

2025-09-02 09:21:52

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maurice :

😂😂😂😂😂😂 WHA HA HA WOW

2025-08-30 03:11:46

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keniabautista839 :

ayayay🤣🤣🤣🤣

2025-09-01 03:04:46

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Monia Aloui :

william 😂😂😂😂

2025-08-29 20:49:13

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sleyde :

😂😂😂😂kkkkk

2025-08-31 14:02:33

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Haitian Drill :

2025-10-02 07:55:06

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elhaji thiam bamba 🤍👌🖤 :

😂😂😂

2025-08-28 21:21:37

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🤣🤣🤣

2025-10-17 15:04:59

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😂😂😂

2025-08-31 09:15:58

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😂😂😂

2025-10-17 08:27:03

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😂😂😂

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kmzanimals :

😂😂😂

2025-10-12 15:37:08

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😂😂😂

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💕

2025-10-07 16:51:50

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2025-10-07 14:40:17

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2025-10-05 16:55:56

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🥰

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2025-09-30 05:01:40

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Eggplant Parmigiana | A Classic Italian Oven-Baked Favourite 🇮🇹 Find more traditional Italian recipes like this at 👉 www.cookingwithtucci.com If you enjoy my recipes, please follow and share to help my channel grow — your support means everything! A true Italian comfort dish, Parmigiana di Melanzane is made with layers of baked eggplant, rich tomato sauce, mozzarella, and Parmigiano cheese. This lighter, oven-baked version has all the flavour of the traditional fried one — but without the excess oil. Simple, healthy, and absolutely delicious. ⸻ Ingredients (for 4–6 pax): • 1kg long eggplants • 750ml tomato passata • 5 cloves garlic (center removed) • 200g mozzarella • 20g Parmigiano Reggiano • Fresh basil leaves • Olive oil • Salt ⸻ Instructions: Start with the sauce: in a frying pan, heat olive oil and garlic (remove the core to make it lighter on the stomach). Once sizzling, add the passata, a splash of water, and cook at medium heat for 20–30 minutes until thick and aromatic. Meanwhile, wash and dry the eggplants. Slice them about 1cm thick, place on a baking tray with baking paper, sprinkle lightly with salt, and bake for 15 minutes at 200°C. Now build your Parmigiana: In a baking dish, start with a layer of tomato sauce, then eggplant, more sauce, mozzarella, and basil. Repeat this layering 3–4 times. On the final layer, skip the basil and finish with Parmigiano cheese. Bake at 200°C for 15 minutes, until the top is golden and slightly crispy. Let it rest for 10 minutes before serving — this helps the layers settle beautifully. Enjoy this iconic Neapolitan classic with crusty bread or as a side to your favourite meat or fish. ⸻ Find more traditional Italian recipes like this at 👉 www.cookingwithtucci.com 👉 If you enjoy my videos, I’d really appreciate your support — even a small gesture makes a big difference. You can follow, share, or buy me a coffee at: ko-fi.com/cookingwithtucci #cookingwithtucci #eggplantparmigiana #melanzaneparmigiana #neapolitanfood #fyp

Eggplant Parmigiana | A Classic Italian Oven-Baked Favourite 🇮🇹 Find more traditional Italian recipes like this at 👉 www.cookingwithtucci.com If you enjoy my recipes, please follow and share to help my channel grow — your support means everything! A true Italian comfort dish, Parmigiana di Melanzane is made with layers of baked eggplant, rich tomato sauce, mozzarella, and Parmigiano cheese. This lighter, oven-baked version has all the flavour of the traditional fried one — but without the excess oil. Simple, healthy, and absolutely delicious. ⸻ Ingredients (for 4–6 pax): • 1kg long eggplants • 750ml tomato passata • 5 cloves garlic (center removed) • 200g mozzarella • 20g Parmigiano Reggiano • Fresh basil leaves • Olive oil • Salt ⸻ Instructions: Start with the sauce: in a frying pan, heat olive oil and garlic (remove the core to make it lighter on the stomach). Once sizzling, add the passata, a splash of water, and cook at medium heat for 20–30 minutes until thick and aromatic. Meanwhile, wash and dry the eggplants. Slice them about 1cm thick, place on a baking tray with baking paper, sprinkle lightly with salt, and bake for 15 minutes at 200°C. Now build your Parmigiana: In a baking dish, start with a layer of tomato sauce, then eggplant, more sauce, mozzarella, and basil. Repeat this layering 3–4 times. On the final layer, skip the basil and finish with Parmigiano cheese. Bake at 200°C for 15 minutes, until the top is golden and slightly crispy. Let it rest for 10 minutes before serving — this helps the layers settle beautifully. Enjoy this iconic Neapolitan classic with crusty bread or as a side to your favourite meat or fish. ⸻ Find more traditional Italian recipes like this at 👉 www.cookingwithtucci.com 👉 If you enjoy my videos, I’d really appreciate your support — even a small gesture makes a big difference. You can follow, share, or buy me a coffee at: ko-fi.com/cookingwithtucci #cookingwithtucci #eggplantparmigiana #melanzaneparmigiana #neapolitanfood #fyp

this trend but my versionnn :3 ships by chat gpt (simon x tunner, raddy x gray) #sprunki #sprunkiincredibox #incredibox #fyp #foryoupage #foryou #recommendations #tunnersprunki #simonsprunki #simonxtunner #raddysprunki #graysprunki #raddyxgray #trend #ship

this trend but my versionnn :3 ships by chat gpt (simon x tunner, raddy x gray) #sprunki #sprunkiincredibox #incredibox #fyp #foryoupage #foryou #recommendations #tunnersprunki #simonsprunki #simonxtunner #raddysprunki #graysprunki #raddyxgray #trend #ship

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