1 kg of eggplant
6 cups of water
1 1/2 tablespoons of salt
1 cup grated Parmesan cheese
1 egg
1/2 cup plus 2 tablespoons of unsalted butter, softened
3 tablespoons all-purpose flour or cornmeal crumbs
1 kg of eggplant
6 cups of water
1 1/2 tablespoons of salt
1 cup grated Parmesan cheese
1 egg
1/2 cup plus 2 tablespoons of unsalted butter, softened
3 tablespoons all-purpose flour or cornmeal crumbs
Wash the eggplant and place it whole in water with salt
Leave to soak
Let the water boil
Cover the pot and cook at high heat for 1/2 hour
Remove the eggplant from the pot, peel it, and mash it with a fork
Add the grated cheese, egg, and 1/2 cup of butter
Mix well and place in a 1-liter ceramic dish
Sprinkle with all-purpose flour or cornmeal crumbs
Place in a moderate oven preheated to 350°F and cover with small pieces of the remaining butter
Bake for 30 minutes
Serve hot, cut into four quarters.
