Recipe

Brunch

Eggplant Parmesan “Wrapped” In Stracciatella And Crunchy Zucchini Threads

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Eggplant Parmesan “Wrapped” In Stracciatella And Crunchy Zucchini Threads
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An inventive version of the Italian classic eggplant parmisan recipe, with zucchini and stracciatella cheese, by Chef Andrea Provenzani from Milan

Ingredients
Ingredients
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  • Preparation time
  • Cooking time
  • Recipe category Brunch
  • Recipe yield 4
  • Recipe cuisine Italian
Preparation

Cut the eggplant into round slices, about 1 cm thick, salt and let rest 1 hour.

Pat dry then flour and fry in hot oil.

Then create patties by topping each slice of eggplant with tomato, Grana Padano and basil.

Wrap with a sheet of phyllo dough, top with olive oil and bake at 180° for 15 minutes.

Julienne cut the zucchini and let soak in water.

Shake off water, add the basil a bit salt and oil.

Garnish the eggplant parmesan with the julienned zucchini, a spoonful of mozzarella and the basil.

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