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 

1. Slice the eggplant lengthwise (1cm thickness each). Remove a thin slice from the bottom. 
2. Salt the eggplant and drain away the bitter water. Wash, pat dry and dust with flour. 
3. Deep-fry the eggplant slices until golden. 
4. Arrange the eggplant slices in layers with tomato sauce, mozzarella, parmesan cheese and basil. 
5. Bake in the oven for 5 minutes at 280°C until the mozzarella has a light golden brown colour. 
6. Serve on a flat plate garnished with olive oil and balsamic reduction. 

Back to Recipe List