Summer Aubergine / Eggplant Parmesan (Melanzane Alla Parmigiana D’Estate)

1. 1

   Mix 60 grams of salt with 150 mls of boiling water and stir to dissolve the salt. Add 1.5 liters of cold water.

2. 2

   Soak the aubergine rounds in the salted water to cover (add more cold water if needed) for an hour. Remove from the water and squeeze out any excess water.

3. 3

   Brush the rounds on both sides with olive oil.

4. 4

   Grill on a hot cast iron grill pan or on a barbecue (about 5 minutes per side).

5. 5

   Remove and cool.

6. 6

   Slice the tomato into rounds.

7. 7

   Slice the mozzarella into rounds.

8. 8

   Place a slice of tomato on a plate and sprinkle salt and pepper and drizzle olive oil over the top.

9. 9

   Place a leaf of basil on top.

10. 10

    Next add a piece of mozzarella.

11. 11

    Next add a piece of mozzarella.

* Per serving · 4 servings · Values may vary.

No additional tips available.