This unusual eggplant presentation has Marco’s patent, and was officially requested by Wendy.
- 1 eggplant. Round, firm, of a spotless eggplant color.
- 1 egg
- bread crumbs
- frying oil (olive oil better but not mandatory)
- tomatoe sauce (homemade better but not mandatory)
- pesto sauce (homemade better but not mandatory)
Slice the eggplant in horizontal sections, 1 inch thick.
Beat the egg with a pinch of salt, dip each piece and bread.
Fry til golden, and rest on a piece of paper towel.
Dress with a spoonful of tomato sauce, and a smaller amount of pesto. Perfect with a fresh basil leaf on top. Next time Marco makes it, we’ll take photos!
Alternatives: replace the pesto with a slice of mozzarella, stick in the oven under the grill til mozzarella slightly melts, then take out and dress with a fresh basil leaf.
That’s the italian flag, right there!