Fennel of eggplant on smoked grilled smoked and confit tomatoes
10 recipes
Parmigiana traditional but with smoked cheese and walnuts
ingredients
servings
4
Iodized salt
to taste
Basil
1 spoon
Extra virgin olive oil
to taste
Garlic
1 wedge
Breadcrumbs
to taste
Shelled walnuts
10 unit
Smoked scamorza cheese
300 grams
Homemade tomato sauce
500 grams
Aubergine
1 unit
Peanut oil, for frying
500 grams
second courses from Italy
Parmigiana traditional but with smoked cheese and walnuts
Parmigiana traditional but with smoked cheese and walnuts
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
An absolutely fantastic dish !! From slowly enjoy!
preparation
step 1
Wash the eggplant slices then cut into helping with a size vegetables. Prepare the sauce with the tomato puree
step 2
Let them lose the vegetation water (for about 1 hour) salandole with coarse salt and placing a weight over the aubergines in such a way that by applying pressure on the same are able to expel all the water.
step 3
When they are ready, remove the remaining salt and fry the right time to be cooked and soft
step 4
Dry them excess oil then arrange on a baking sheet. Place on top of each of them a layer of tomato sauce and a layer of scamorza cheese, a little bread crumbs and some walnut cut end.
step 5
Go on like this until all of the ingredients.
step 6
Bake at 200 degrees for about 25 minutes. When it is ready, baked and served with a dash of extra virgin olive oil raw and a basil leaf
