Ingredients:
600 g eggplants
2 eggs
3 tablespoons of grated Parmigiano cheese
1 clove of garlic
1 small bunch of parsley (chopped)
extra virgin olive oil
salt and pepper
Preparation:
Cut the eggplant into fairly thick slices and put them in a colander with rock salt between each layer. Leave them to drain for 2 hours in order to remove excess liquid. Then wash well under running water to eliminate the salt. Put them in boiling salted water for 2 minutes; drain and put them in a bowl; mash with a wooden spoon. Add the eggs, the cheese, the garlic, the finely chopped parsley, salt and pepper and mix well.
Heat the oil in a frying-pan, without ever allowing it to smoke, then put in individual spoonfuls of the eggplant mixture, making sure they do not stick together. When they are browned, turn over to brown the other side. Fry for 6-7 minutes. Drain on kitchen paper and serve hot or cold.
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