Eggplant parmigiana with Mozzarella di Bufala Campana D.O.P
Still following the Giro d’Italia, today we head to Campania. homeland of wonderful products, among which the Buffalo Mozzarella.
This Parmigiana is slightly different from tradition, as we used fresh cherry tomatoes, but you can substitute them with Organic peeled tomatoes.
Serves 4
2 large eggplants (aubergines), thinly sliced
1 lt of Olive Oil
1 Buffalo Mozzarella Campana D.O.P.
Cherry tomatoes
Fry the eggplant in the hot olive oil, until golden. Drain them on kitchen towel.
Cover with most part of the fried eggplants 4 one-size moulds or a big one, layer sliced mozzarella and halved tomatoes and finish with a layer of fried eggplants.
Cook in a pre-heated oven for 20 minutes and serve immediately.
Salt and pepper
