ItalianCampanian
Parmigiana with Buffalo Mozzarella Campana PDO
by Gambero Rosso · 452K subscribers on YouTube
A quick summer parmigiana made with pan-fried eggplant, Buffalo mozzarella, tomatoes, basil, Parmesan, and a surprise addition of culatello Irpino. This no-fry version is light, satisfying, and perfect for hot days.
- Difficulty
- easy
Ingredients
7 items- EggplantsPeeled and sliced
- Mozzarella di Bufala Campana DOPBest if day-old; sliced and drained
- Oxheart TomatoSliced thinly
- BasilFresh leaves
- ParmigianoGrated
- Culatello IrpinoSliced
- Extra Virgin Olive OilFor frying
Method
- Peel the eggplant and cut it into slices, as if for frying.
- Heat extra virgin olive oil in a non-stick pan and fry the eggplant slices until golden and almost roasted.
- Slice the large tomato (cuore di bue) thinly.
- Slice the Buffalo mozzarella and let it drain a little (preferably use mozzarella from the day before).
- Assemble the parmigiana: place one fried eggplant slice on a plate, then layer with mozzarella, tomato slices, fresh basil, grated Parmesan, and a slice of culatello Irpino.
- Close with another fried eggplant slice.
- Place the assembled sandwich in the pan and heat gently, just to melt the cheese and blend flavours (do not overheat or the mozzarella will become rubbery).
- Optionally, add a few basil leaves on top before serving.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
