Recipe

Brunch

Eggplant Parmesan

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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

Ingredients
Ingredients
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  • Preparation time
  • Cooking time
  • Recipe category Brunch
  • Recipe yield 1
  • Recipe cuisine Italian
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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