Tuesday, June 23, 2015

Broiled Eggplant Parmigiana

Monday 15 June
Somehow a half pound of mozzarella has been hanging around in the fridge for about a month.  So we bought an eggplant to use it up in the broiled variety of one of our favorite foods, Eggplant Parmigiana (or Parmesan, which is how American spell it).

This time we used oregano as well as basil leaves (we've only got the one basil plant so far), the grated mozzarella, slices of Roma tomato, and the usual topping of breadcrumbs and grated Pecorino Romano - not Parmigiano-Reggiano, which makes us wonder why we still call this "Parmigiana"; it's Campanian anyway. 

No comments: