Try Ben Tish's Aubergine Parmigiana Recipe
Ben Tish, Culinary Director at the Stafford Collection, brings a delicious italian recipe for you to make at home, the Aubergine Parmigiana.
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Cooking tools:
- Saucepan
- Skillet
- Kitchen towel
- Oven
- Dish
- Grill
- Cutting board
- Chef's knife
- Ladle
- Spoon
- Tongs
- Kitchen shears
Ingredients
- 8 aubergines, ends trimmed
- 4 burrata (120gm each) drained
- 2 liters quality chopped tinned tomatoes
- 250g grated parmesan Reggiano
- 1 bunch fresh basil, leaves removed
- 250g dried breadcrumbs
- Extra virgin olive oil, sea salt, and black pepper
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