Perhaps surprisingly, this dish is not named after parmesan cheese, but probably after the region in Italy where it comes from.
Special equipment: hand blender.
For two portions:
- 2 eggplants, cut into quarter-inch slices
- 3 whipped eggs
- 100 g flour
- 50 g bread crumbs
- 50 g grated mozzarella cheese
- 1 finely chopped yellow onion
- olive oil
- two minced toes of garlic
- fresh basil leaves
- 1 can whole tomatoes (or fresh skinned tomatoes)
- 1 can tomato puree
Recommended music for cooking / eating this recipe:
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