Yields: 4 | Prep Time: 10Min ~ Cooking Time: 15Min | Difficulty Level: Easy
For the second recipe with the Focaccia al Formaggio Tossini, I’ve chosen a mean dish, a classic recipe of the Italian culinary tradition. I’m talking about the eggplant parmigiana even if my version is lighter and more quick than the original one. I’ve made 4 little servings but, if you prefer, you can use the entire Focaccia and cook your parmigiana in a rectangular baking dish. Let’s cook together!
- Cut the eggplant into thin rounds, arrange them in a baking tray lined with parchment paper, add a pinch of salt and bake for about 15min.
- Make two circles on each Focaccia using a round cutter. Cut into thin slices the mozzarella and the tomatoes (soak up the excess liquid from the mozzarella using some kitchen paper).
- Once the eggplant slices are ready you can start to make the little servings of parmigiana: place over an oiled baking dish 4 slices of eggplant, then I put sequently one circle of focaccia, one of mozzarella, one of tomato, one leaf of basil and, again, another slice of eggplant. I finish with one slice of tomato and grated cheese.
- Bake at 200 degrees until the cheeses will melt, about 5 minutes.