Eggplant Parmesan
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Eggplant parmesan recipe by Chef Alfonso Iaccarino from Don Alfonso restaurant in Sorrento: a easy Italian recipe for one of the tastiest vegetable dishes
30 March, 2012
Cuisine
Dietary Consideration
Season & Occasion
serves for
1
total time
1
HR
50
MIN
ingredients
Eggplants
400 g
Mozzarella cheese
300 g
Basil
20 g
Tomato sauce
200 g
Extra virgin olive oil
To taste
Salt
To taste
Preparation
- Cut the eggplant into round slices around 5-6 cm in diameter and 1 cm thick.
- Fry in oil until golden and then salt. Slice the mozzarella into discs 5-6 cm in diameter and 0.5 cm thick.
- Alternate the slices of eggplant and mozzarella, slipping a few pieces of sliced basil between each slice, thus forming a kind of tower made from 5 slices of eggplant and 4 slices of mozzarella.
- Cook in an oven at 180°C.
- Serve on a bed of fresh tomato sauce with a basil leaf garnish.
This recipe is taken from the book "La cucina del cuore" by Alfonso Iaccarino, published by Mondadori
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