Eggplant parmigiana
difficulty
ingredients
- 2 Jolife eggplants
- 4 Jolife tomatoes
- 250 g mozzarella cheese
- Salt
- Pepper
- 4 leaves fresh basil
preparation
Cut the eggplants into rounds (about 1/2 inch thick), sprinkle with salt and let drain for about half an hour to remove the excess water. Meanwhile, preheat the oven to 200°C. Cut the Jolife tomatoes into round slices. Arrange each eggplant slice in a baking dish lined with parchment paper and top with a tomato slice. Cut the mozzarella (or scamorza) into small cubes and sprinkle over the eggplants. Season with salt and pepper and bake for about 25 minutes. Once the eggplants are cooked, garnish with fresh basil leaves and serve.