Eggplant parmigiana
Parmigiana di melenzane Ingredients and tools Eggplant: kg. 1,800Oil for frying: 1 frying panFresh tomatoes: kg. 1,500 Basil: 1 clumpSaltGrated Parmesan cheese: gr. 150Scamorza or fiordilatte cheese gr. 250Eggs 1 or 2 Wash and cut the eggplants into long slices, 2 or 3 mm thick, put them layered between two plates with a little salt, …