I cut the aubergine into slices, then into cubes and put it in a bowl with the flour and fry. In a pan I put the corbarino tomato, drain the diced aubergines and put them on absorbent paper. I crush the tomatoes in the saucepan and add the salt, with the help of a rolling pin I thin the slices of bread without the corners, cut the mozzarella into cubes. In a bowl I put the tomato pulp with the aubergines and mozzarella, add the parmesan, mix everything and put the mixture obtained in the center of the slice of bread, wrap it in plastic wrap and form a bowler. I bring the oil to 180 degrees, dip the bowler hat until golden brown, drain it and salt it. Place the tomato pulp at the base and the parmigiana bowler and decorate with a few basil leaves.
Ingredients for people 4
- 4 slices of bread
- 1 eggplant
- 1 tablespoon flour
- 125 g of fiordilatte
- 50 g of grated Parmesan cheese
- 400 g of Corbarino tomato
- 6 basil leaves
- 1 liter of sunflower oil
- extra virgin olive oil
