Thousand-leaf Eggplant with Dried Cow’s Milk Cheese

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Ingredients for 4 people

4 medium-sized eggplants - 4 of dried cow’s milk cheese - chopped tomatoes - basil - parmesan cheese - salt and pepper to taste - Extra virgin olive oil - 1 clove of garlic.


In a pan heat oil with the garlic and add the chopped tomatoes. Cook for a few minutes and season with salt and pepper.
Peel the eggplant and cut into 1cm thick slices and fry in a pan with hot oil.
After being fried place the eggplant in a baking dish lined with paper towels.
Cut the dried cow’s milk cheese into slices ​​and start composing your parmigiana.
Arrange in a baking dish a layer of eggplant, add the dried, chopped tomatoes, Parmesan cheese and a leaf of basil until the whole dish is filled.
Place the baking dish in a preheated oven at 200 degrees Celcius

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