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Eggplant Parmigiana for those who have never eaten it! In our Calabrian tradition it is always present on Sunday tables, once as a side dish, today a single dish! 😅
It is of a unique goodness, it immediately celebrates! I usually make it with grilled aubergines, same procedure, but if we talk about Parmigiana it's just this fried! In Calabria we use to enrich it with boiled eggs, but if you don't like them you can not put them! The aubergine Parmigiana Campana does not provide them!
Ingredients:
4-5 Eggplants
500 g Tomato sauce
200 g Smoked provola cheese
Grated Grana cheese
Semolina flour
2 boiled eggs
Oil, salt, pepper, basil
Peanut or sunflower oil for frying