Cat Eating Raw Chicken

eggplant tart with a heart of mozzarella

Good morning to all
s you
now back with a recipe for cooking class I am attending the course 'taken by chef Martin Martignon and I must say that it is not' bad at all, as a method of teaching as recipes.
Today's recipe and 'a tart eggplant and believe me, no one will be enough', we still put the doses for 4 people.

Serves 4

2 medium eggplants
400 grams of mozzarella fior di latte
peanut oil for frying 1 egg

Bread crumbs
Grana Padano or Parmesan cheese Salt and pepper


For the sauce accompanying
3
red tomatoes extra virgin olive oil Salt and pepper

Basil

Cut the eggplant into thick slices about 1 / 2 centimeter in the longitudinal direction, flour and fry in oil, drain them and let them dry on paper towels.
Cut the mozzarella into cubes, put them in a bowl, add the egg, a little 'bread crumbs, a bit' of grated Parmesan, mix well together and season with salt and pepper.
Take some aluminum trays with a diameter of 8 cm round, place the slices of eggplant on the bottom and the circle making them po'dalla out a pan, fill jars with the mixture of mozzarella and slices of eggplant over close to the compound itself.
Take a baking dish, make a layer of paper towel soaked water, put the top of the paper trays and bake at 180 degrees for 25 minutes.
Meanwhile prepare the sauce boil for 1 minute accompanied by tomatoes, peel, cut in half 'and remove the seeds, shake it with a little' extra virgin olive oil, season with salt and pepper and (if found) basil .
Remove pans from oven, turn it over on serving plates, place a little 'sauce, given a round of extra virgin olive oil to the dish and serve.

Enjoy