Serving 4-6
INGREDIENTS:
1 garlic clove
3 large eggplants
3 cans chopped tomatoes
1 bunch fresh basil leaves, chiffonade
2 balls (of 125 gr) fresh mozzarella
ca 100 gr freshly grated Parmigiano-Reggiano
2 boiled egg
1 pack ham
1 handful fresh bread crumbs
extra-virgin olive oil
sunflower oil
salt and pepper
PREPARATIONS:
- Slice the garlic very small and put it in a bowl with olive oil and salt;
- Slice the eggplants and put them under salt for minimum 20 min.;
- Wash well the eggplants and dry each slice with paper towels;
- Fry the eggplants slices in sunflower oil;
- Slice mozzarella, ham, boiled eggs and wash and dry and cut the basil leaves;
- Put all the cooked ingredients together in the oven pan in layers. Use bread crumbs if there is too much liquid.
- Set the oven to 180 °C and cook for 20 min.
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