In Italy we particularly love stuffing tomatoes! We really enjoy Roman-style gratin dishes prepared with breadcrumbs and herbs or with rice and potatoes. Today we’ll prepare them with one of my favorite fillings: diced eggplants that we will fry beforehand in order to release the typical eggplant parmigiana flavor. To further enhance our filling, we will add sun-dried tomatoes and smoked aged mozzarella (in Italy known as “scamorza“). You may serve these tasty tomatoes as an appetizer or as a side dish to your grilled meat. Once ready, let stand for 5 minutes and serve still warm!e ready, let stand for 5 minutes and serve still warm!
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