Melanzane alla bordolese
Instructions
Private the aubergines, wash, dry picciuolo and cut into round slices half a centimetre thick.
Rinse the slices, dry and flour them lightly on both sides.
Put the oil in a pan and when it is very hot soak the Eggplant that you will leave Brown on one side; then rigiratele, sprinkle them with a teaspoon breadcrumbs and chopped mushrooms.
Stir, season with salt and a little pepper and simmer for fifteen minutes to fire.
Arrange the eggplants in montagnola on the service plate, sprinkle with lemon juice and sprinkle with finely chopped parsley.
Ingredients and dosing for 4 persons
- 4 medium sized eggplants
- 6 tablespoons of frying oil
- 1 teaspoon of chopped scallions end
- 1 tablespoon of breadcrumbs end
- 3 tablespoons of flour
- 40 g of chopped fresh porcini mushrooms
- 1 tablespoon of lemon juice
- 1 tablespoon of finely chopped parsley
- Salt
- Pepper