Eggplant Parmigiana, Solaika Marrocco's Elegant Variation: How to Make It at Home | Chef Recipes | R
A veil of tomato 'hides' the classic layered dish, reinterpreted in composition and aesthetics. A parmigiana that leaves a mark, by Solaika Marrocco.
Keywords
- Solaika
- Parmigiana
- Dish
- Mark
- Veil
- Tomato
- Leaves
- Classic
- Layered
- Marrocco
Ingredients
- 500 ml milk
- 50 g butter
- 35 g burnt wheat flour
- 15 g all-purpose flour
- nutmeg
- salt
- pepper
- 500 g cherry tomatoes
- extra virgin olive oil
- 1 eggplant
- basil leaves
- 120 g sunflower oil
- 60 g fresh basil leaves
- 200 g tomato sauce
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