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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
- Preparation time
- Cooking time
- Recipe category Brunch
- Recipe yield 4
- Recipe cuisine Italian
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.