Eggplant streamers to scamorza
Instructions
Cut the aubergines into slices, put them in a veil of flour and FRY in hot oil, of course after losing their bitter water.
Lightly grease olive oil a baking dish and fill it with alternating layers of Aubergine and scamorza cheese cut into slices.
Pour over beaten eggs with salt and grated cheese and distributed here and there of basil leaves.
Then grill the eggplant in the oven at 180 degrees for 20 minutes, until the surface appears a golden brown and crispy.
Serve immediately in the same pan.
Ingredients and dosing for 4 persons
- 4 eggplant
- 200 g of scamorza cheese
- 2 tablespoons of grated parmesan cheese
- 1 sprig of basil
- 4 eggs
- 2 tablespoons of flour
- Seed oil
- 1 tablespoon of olive oil
- Salt