Parmigiana di melanzane (Eggplant Parmesan)
INGREDIENTS
•
3-4 large eggplants
•
6 eggs
•
75g (3 oz) grated pecorino romano cheese
•
A few sprigs of fresh parsley, finely chopped
•
Salt and pepper
•
1 large can of tomatoes, preferably imported San Marzano
•
2-3 cloves of garlic, slightly crushed and peeled
•
Olive oil
•
A basil leaf or two
•
Salt
•
1 large ball of mozzarella cheese, preferably fresh
•
100g of grated Parmesan cheese
•
A few fresh basil leaves, shredded
ADVERTISEMENT