Al Parmigiano
Ingredients
Slice eggplants about ½ centimetre thick round
6 Eggs
50 ml of milk
Flour
Parmigiano grated
Salt and pepper
Method
Place the eggs in a bowl and whisk with salt, pepper and a little parmigiano, cover the bowl and place in the fridge, let the flavours infuse for about 1 hour. Remove from the fridge give it a good whisk and start by dredging the eggplant slices in the flour and then dip in the egg wash. Place a skillet with abundant oil on the heat and cook the eggplants until the egg is golden. Drain on paper towels and place on a serving dish, sprinkle with some grated parmigiano, a little chopped parsley basil, a good grinding of black pepper and serve at once.