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Eggplant Parmigiana

Preparation

  1. Slice an eggplant into 1cm slices.
  2. Salt both sides and leave to drain.
  3. Wash thoroughly and pat dry.
  4. Fry or grill the eggplant slices till just browning.
  5. In a baking tray, spread a thin layer of Napolitana sauce and top with sliced eggplant.
  6. Spoon some Napolitana sauce over the top and cover with Shredded Mozzarella.
  7. Sprinkle about a tablespoon of freshly grated Tempo Parmesan over the mozzarella and bake in a moderate oven (180ºC) until the Mozzarella has melted and the parmesan has browned.
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