RecipesHello everyone, I'm Ersilia. I love cooking and “treating” my family, my husband Emiliano and our little Enzino, with rich and delicious dishes using healthy, tasty ingredients. This is why Parmareggio products are never missing in our fridge. Come with me, I'll invite you in my kitchen where we can find lots of ideas to treat your families and guests with Parmareggio Parmigiano Reggiano.
recipes ERSILIA
Preparation
Cut the aubergines in order to obtain slices 2cm high; season and leave to set for ten minutes.
Rinse and dry the slices, then flour them and fry them in plenty of hot olive oil.
Place the thin cut ham on top of each slice of aubergine; add a nice table spoon of diced tomato, a pinch of oregano, diced mozzarella and sprinkle plenty of grated Parmareggio.
Bake at 180 °C for five minutes and serve.
Aubergines in pizzaiola sauce
| Ingredients | |
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• 2 round aubergines • sliced tomato • 100g of ham • 200g of mozzarella • 100 g of Parmareggio grated Parmigiano Reggiano • flour • oregano • extra virgin olive oil |
Preparation
Cut the aubergines in order to obtain slices 2cm high; season and leave to set for ten minutes.
Rinse and dry the slices, then flour them and fry them in plenty of hot olive oil.
Place the thin cut ham on top of each slice of aubergine; add a nice table spoon of diced tomato, a pinch of oregano, diced mozzarella and sprinkle plenty of grated Parmareggio.
Bake at 180 °C for five minutes and serve.
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