Parmigiana di melanzane

Parmigiana di melanzane


• eggplant, 2 pc.
• flour, 100 g
• egg, 2 pc.
• sunflower oil, 1 l
• tomato sauce, 200 g
• buffalo mozzarella, 200 g
• parmesan cheese, 100 g
• basil, 10 leaves
• salt


Cut the eggplants into slim slices and salt it. Wait 5-10 minutes while the eggplants let out their liquor, then soak it up. Take the eggplants into the flour, then the eggs and fry it in the hot oil. When it’s ready, grab a bowl and follow the given order:
Tomato sauce + mozzarella + parmesan + basil + eggplant. Repeat it 2 times as parmesan will be on the top.
Cook it in the oven at 160°C for 15-20 minutes.

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