Diskettes of eggplant and mozzarella
Instructions
Cut eggplants into slices thick round an inch or so.
Place them in a colander, add salt and let lose the bitter water.
Wash, dry and FRY in oil causing them to brown slightly.
Drain and dry on absorbent paper.
Cut the mozzarella into slices.
On each slice of Eggplant mozzarella and adagiatene a, above, pour a teaspoon of tomato puree.
Place in preheated oven at 180 degrees for a few minutes, or long enough for cheese to melt evenly.
Served hot or cold.
Accompanying wines: Friuli Grave Tocai, Val Di Cornia DOC Bianco DOC, Taburno Greco DOC.
