Eggplant parmigiana


  • 100 gr of breadcrumbs
  • 2/3 aubergines
  • 150 gr of PomUp
  • 50 gr of cooked ham
  • 50 gr of Grana Padano
  • Salt just enough.
  • Pepper just enough.
  • 2 eggs
  • 2 mozzarella


Start by cutting the aubergines into slices that are not too thick. In a container, beat the eggs, add a pinch of salt, sprinkle the freshly cut aubergines and pass them in the breadcrumbs, creating a thin breading. Now proceed in layers, aubergine, pomup (shredded) ham, sliced mozzarella and a sprinkling of Grana Padano cheese, then aubergine and so on for at least 5 layers. Bake at 180 degrees for about 20 minutes and serve hot. For the sweet tooth, we also recommend frying the malenzana after cutting it

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