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Let’s take advantage of the eggplant season to make this simple little recipe, which can be prepared in advance. Serve with a fresh tomato salad, seasoned with basil for a burst of flavor
Ingredients
2 large eggplants
1 large onion
1 nice garlic clove
1 tomato
2 tbsp chopped parsley
2 tbsp homemade
breadcrumbs Oregano, rosemary
1 handful of black olives in oil
1 egg
1 mozzarella
2 tbsp grated
Parmesan cheese Olive
Pepper
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