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Recipe Details
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Parmigiana
Ingredients
1kg eggplant
30g salt
15g black pepper, ground
350g fresh eggs
150g parmesan parmigiana cheese
100g hard flour
1kg basic tomato basil sauce
800g buffalo cheese mozzarella
250ml extra virgin olive oil
50g fresh basil
150ml balsamico vinegar
Method
Slice the eggplant lengthwise (1cm thickness each). Remove a thin slice from the bottom.
Salt the eggplant and drain away the bitter water. Wash, pat dry and dust with flour.
Deep-fry the eggplant slices until golden.
Arrange the eggplant slices in layers with tomato sauce, mozzarella, parmesan cheese and basil.
Bake in the oven for 5 minutes at 280°C until the mozzarella has a light golden brown colour.
Serve on a flat plate garnished with olive oil and balsamic reduction.
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