Parmigiana – Eggplant with tomatoes and mozzarella
Recipe for about 8/10 people
Take about 5/6medium-sized eggplants. cut into long thin strips and fry in olive oil.
For tomato, we always recommend fresh tomatoes (or cherryor plum tomatoes), cut into small pieces and cookfor about 10 minutes in a pan with olive oil and garlic
Once cooked add to fire off in basil.
To prepare the rolls, lay eggplant ona cutting board andgradually add the ingredients that are:
- a teaspoon of ourtomato
- a bit of basil
- 2/3 pieces of smoked mozzarella
- a tablespoon of Parmesan cheeseand
Roll up our rolls half and placed them in a container with high side; bake for about 10 minutes at 180 degrees.