PARMIGIANA WITH BUFFALO MOZZARELLA

- 4 aubergines

- 4 buffalo mozzarella morsels

- 100gr grated Parmigiano

- 4 red tomatoes

- 1 sprig basil

- 1 egg

- Breadcrumbs

- Extra virgin olive oil

- salt and pepper

- Take the aubergines, prick the peel and bake them at 190° for about 20 minutes.

When they have cooled down, scoop the pulp out into a bowl and discard the peel. Add the grated Parmigiano, salt, basil, extra virgin olive oil, and a whole egg and breadcrumbs to obtain a firm mixture. Knead it all well and form small hamburgers with the aid of a pasta cutter or a glass.

- take a non-stick pan, pour in a drizzle of oil, fry the small hamburgers well and set them aside.

- Cut the mozzarella and tomatoes into slices and let them drain. Season them with salt, pepper and a drizzle of extra virgin olive oil.

- Coat the tomatoes in the grated cheese and quickly fry them in the hot non-stick pan.

In the meantime, blend the rest of the basil together with extra virgin olive oil and a pinch of salt to obtain a basil cream. As an alternative you can use pesto, thinned with a bit of extra virgin olive oil.

- Now assemble the dish, alternating the aubergine medallion, mozzarella and tomato making two layers.

Decorate the dish with basil leaves and oil.

Ricetta di Simone Rugiati