Eggplant Parmesan

Eggplant Parmesan

Eggplant Parmesan

Eggplant parmesan recipe by Chef Alfonso Iaccarino from Don Alfonso restaurant in Sorrento: a easy Italian recipe for one of the tastiest vegetable dishes

March 30, 2012

Cuisine

Dietary Consideration

Season & Occasion

serves for

1

total time

1 HR 50 MIN

ingredients

Eggplant
400 g
Mozzarella
300 g
basil
20 g
Fresh 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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