“Encrusted” eggplant parmesan with
Cut the eggplant into 1cm-thick rounds.
Sprinkle with salt and allow to rest for 1 hour.
Pat dry, coat with flour and fry in hot oil.
Layer the tomato pulp, grated Grana Padano cheese and basil onto the eggplant rounds.
Wrap with phyllo pastry, drizzle with oil and bake at 180ºC for 15 minutes.
Finely julienne the zucchini and soak in salted water.
Pat dry, coat with flour and fry.
Garnish the eggplant with the zucchini strings and a spoonful of stracciatella mozzarella.
Cooking recipe by the Chef Andrea Provenzani
Ingredients for 4 servings
- 2 average-sized eggplants
- seedless and skinless tomato pulp
- grated Grana Padano cheese
- 2 phyllo pastry sheets
- rice flour
- frying oil
- 200g stracciatella mozzarella
- 2 zucchini