Eggplant Parmigiana


(for 2 people)

6 oz. Eggplant
4 oz. Tomato sauce
1 oz. Parmigiano reggiano DOP, grated
4 leaves Fresh basil
3.5 oz. Mozzarella di bufala campana DOP


Pre-heat the oven to 320° F.
Wash the eggplant and peel off 4 vertical stripes of skin. Slice the eggplant evenly into 9 rounds and grill on both sides. Shred the buffalo mozzarella campana DOP and squeeze well to wring out the excess whey. Chop the fresh basil leaves and mix with the grated Parmigiano Reggiano.
Now take a baking tin and arrange the dish in the following order: Spread a spoonful of tomato sauce on the bottom and put three slices on top of it, followed by a third of the shredded buffalo mozzarella and a quarter of the basil and parmesan mixture. Add two further layers in the same way, finishing with the parmesan and basil mixture. Cook in the oven for 10 minutes until the buffalo mozzarella has not melted completely. Divide between two plates and garnish with the remains of the parmesan cheese and basil mixture, add a drizzle of olive oil and serve at once.

RECOMMENDED WINE: Veronese IGT Allegrini