Timballo di melanzane



• 1 eggplant
• 100 gr. of tomato sauce
• 100 gr. Parmigiano Reggiano grated
• 1 buffalo mozzarella
• Basil
• oil and salt q.s.


Cut into regular slices the thickness of one centimeter the eggplant and fry in plenty of oil. Put it to drain on the paper towels and salt it lightly. With the help of circular molds, packaging timbales alternating layers fried eggplant, a slice of mozzarella, tomato sauce and Parmesan, then close with another slice of eggplant.

Once packaged, move the timbales in the oven preheated to 180 ° C for about 10 minutes so that the cheese melts. Serve hot on a spoon of tomato sauce and basil leaves.

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