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Ingredients: IF extra virgin olive oil, IF cherry tomato sauce, mozzarella, eggplant, salt, basil.

Usually eggplant parmesan (“parmigiana”) is a complex recipe requiring a lot of time, but this quick version will keep eggplant lovers just as happy. Grill slices of eggplant (1cm height) in a pan or in the oven, then slide them onto an oven pan greased with extra virgin olive oil. Start layering with a base of eggplant, then add sliced mozzarella (buffalo-milk mozzarella is best, if you can get it, as it releases less water), add Campisi cherry tomato sauce, salt and fresh basil leaves. Start again with a layer of eggplant, etc. until there are at least four layers of each ingredient. Finish off the top with eggplant, tomato sauce, salt and basil. Pop into a preheated oven at 180° for 15 minutes, and your super quick parmigiana is ready. Buon appetito!



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