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.
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