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INGREDIENTS
Long, thin eggplants (about 2-3 eggplants)
Ricotta or mozzarella cheese (200 g)
Grated parmesan (50 g)
Eggs (2)
Breadcrumbs (100 g)
Tomato puree (500 ml)
Extra virgin olive oil
Salt and pepper to taste
Fresh basil
THE PREPARATION
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