Italian Cooking Experience

MILLEFOGLIE DI PARMIGIANA

INGREDIENTS FOR 4 PEOPLE
2 Eggplants
8 Whole Eggs
8 Tablespoons not too full of 00 flour
50 g Milk
200 g Grated Parmesan
Salt and Pepper

FOR THE SAUCE

600 g of Good quality Tomato puree
1 White Onion
Extra virgin Olive Oil
20 g Basil
1/2 L. Seed oil for frying

METHOD
Slice the peeled aubergines with a 2 mm high potato peeler. Or on n. 2 of the slicer and
pass in a thin layer of batter made up of the eggs and flour.
Fry in fresh oil at 150 ° until they are slightly golden. Dry with absorbent paper, salt and
pepper.
Create 5 layers of Parmigiana alternating the eggplant with the tomato and the
Parmesan. Bake in the oven at 150 degrees for 15 minutes.

Enjoy your meal!