Eggplants with Parmesan, a recipe quick, easy and even low-cost, but still very tasty. This is the second most common way to make eggplants at my home, after funghetto eggplants, of course 😉
Sometimes a simple dish like this one can give you unexpected satisfaction. Actually, I’ve decided to post this recipe after making it a couple of times and receiving lots of compliments, so I hope you like it too 🙂
Here it’s still rainy, so I’m in a bad mood, I’m waiting for a ray of sunshine in order to cook something new… Read you later :-*
Preparation Time: 20 min
Cooking Time: 20 min
Total Time: 40 min
Wash and clean eggplants, then dice them.
Warm oil up in a pan, then add eggplants and let brown.
Once nicely golden, season to taste.
Add basil and grated parmesan and combine.
Garnish with some additional fresh basil and some parmesan scales, and serve.
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