Eggplant and Mozzarella Millefeuille Recipe
Eggplants are a delicacy, we can cook them in so many ways…
It had been a few days that I wanted to make mozzarella in carrozza, I had already prepared what I needed for dinner… After work, I stopped by the greengrocer and saw a beautiful purple eggplant, much larger than my own, and I was captivated by its beauty!
Eggplant is a vegetable I love to grow, the long variety is the one that works best for me, the plot is small so I limit myself to a few plants… I would need an infinite garden to plant everything!
Back to the kitchen… Change of plans… Eggplant Millefeuille
Very simple to prepare, these are operations we often do in the kitchen
The result, I believe, is excellent; I added mozzarella, for extra creaminess you can add a tablespoon of béchamel, or provolone cheese.
A rustic dish, bringing flavors and colors to the table
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 10 Minutes
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Stovetop, Frying
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
With a few ingredients, a rustic and delicious dish
- 1 black oval eggplant (Medium size)
- 8.8 oz mozzarella
- 1 onion (large)
- 10.6 oz tomato sauce
- 3 large eggs
- 14.1 oz breadcrumbs
- 1 bunch basil
- to taste salt
- to taste olive oil
Tools
Frying pan, pot for sauce with onions…
Steps
Sauté the onions
Until they become transparent
and then add the tomato and basil. Adjust for salt and finish cooking
Slice the eggplant, not too thick
Salt them to remove excess moisture and let rest for about ten minutes
Meanwhile, dice the mozzarella
Dry the eggplant and fill with mozzarella, then close with another slice
Flour them, dip in beaten egg, and then in breadcrumbs
Fry in hot oil, turning them until golden; let them rest on kitchen paper to remove excess oil
Stack your eggplants and cover with the onion sauce and basil
Serve hot, but they are also excellent cold
Eggplant and Mozzarella Millefeuille is ready!
