🍆 Eggplant Parmigiana, there are many versions, this is the way I like to make it
The eggplants were peeled, sliced very thin and left to rest for about an hour with salt and a weight on top, allowing all the excess water to come out and giving them a nice texture.
After that, they were coated in flour, dipped in egg, and fried in peanut oil until golden
Ingredients:
* 2 eggplants
* Salt
* Flour
* 3 Eggs
* Peanut oil
* 100g mortadella
* White scamorza
* 1 bottle Mutti rustic tomato sauce
* Basil leaves
#cooking #italianfood #eggplant #privatechefs #italy #italian #homecookingisthebest
