Eggplant Parmigiana? Make it "white" with Peppe Guida's recipe | Chef Recipes | Reporter Gourmet S.r.l.
A different version from the usual one, with the sauce reinforcing the Parmesan-fiordilatte pairing: Peppe Guida reinterprets the eggplant Parmigiana.
Ingredients
- 16 slices of Neapolitan long eggplant
- 500 g of fiordilatte
- 150 g of grated Parmigiano Reggiano
- 1 bunch of basil
- 4 eggs
- 200 g of flour
- salt
- pepper
- 1L of peanut seed oil
- 100 g of lard
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