Appetizers
Mini Parmesan
Ingredients:
- 1 eggplant 1 egg milk
- breadcrumbs salt
- tomato slices
- sticks
- frying oil
Cut the eggplant slices, more or less the same thickness. Dip first in beaten egg
diluted with 2 tablespoons of milk and then in breadcrumbs.
Once the breading set aside.
Warm oil in a pan for frying. When it is hot and then cook the eggplant to drain on paper towels.
Shape into mini Parma, the number of layers you choose it, I've made a few others from 2 to 3.
On each slice place a piece of cheese slices and a teaspoon of tomato puree and then freeze the whole with a toothpick.
Arrange the mini Parmesan and grill in the oven for a few minutes, just enough to melt the cheese!
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