Aubergine stacks (melanzane parmigiana)

Ingredients

  • 2 small firm aubergines
  • 120 ml extra virgin olive oil
  • 1 lemon, juice
  • 4 plum tomatoes
  • 2 balls buffalo mozzarella
  • 1 bunches basil, reserve a little to garnish
  • 100 g flour
  • 2 free-range eggs, beaten
  • 100 g breadcrumbs
  • 100 g parmesan, freshly grated
For the tomato sauce

  • 2 cloves garlic, peeled and chopped
  • 1 small onion, peeled and finely chopped
  • 3 tbsp extra virgin olive oil
  • 400 g canned chopped tomatoes
  • 1 pinches salt
  • 1 pinches sugar
  • 1 pinches dried red chilli flakes, (peperoncini, the little baby ones) to taste

Description

Alex Mackay Recreates A Magnificent Meal With A Mediterranean Feel From Famed Italian Restaurant, Don Alfonso

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