Eggplant Parmigiana - Cozze
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Ingredients
- basil leaves
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- ½ tsp flaky salt
- 2 tbsp tomato paste
- Eggplants
- 2 small, preferably thick eggplants
- 2 eggs
- Approximately 40 g all-purpose flour
- 2 mozzarellas, each 125 g, thinly sliced
- 50 g finely grated Parmesan, from a whole piece
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