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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
- Preparation time
- Cooking time
- Recipe category Brunch
- Recipe yield 1
- Recipe cuisine Italian
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.