PER ACCEDERE AL MUSEO E AL LABORATORIO É NECESSARIO ESSERE MUNITI DI GREEN PASS
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It is strongly recommended to avoid coming to Amalfi by car, especially during the high season. Parking spaces in Amalfi are very limited and our venue does not have parking. To fully enjoy your experience, choose an alternative means of transport to reach our city.

For our experiences we strongly recommend the use of comfortable shoes, preferably sports or trekking shoes.
For your safety and to comply with safety regulations, we may be forced to prevent you from participating in our tours if you wear unsuitable shoes (e.g. slippery heels or soles).

Eggplant parmigiana

Ingredients

1 kg of aubergines
1 liter of tomato
500 gr of mozzarella
salt
Basil (copious)
50 gr of extra virgin olive oil
1 garlic
For frying aubergines use peanut or sunflower oil.

Method

Prepare the tomato sauce with 50 gr of extra virgin olive oil and 1 garlic. Brown the garlic and remove it, add the tomato, basil, salt and cook for 30 minutes.
Cut the aubergines into thin slices and fry in peanut (or sunflower) oil when it has reached the right temperature. Leave them to brown and place them on paper towels. Take a baking tray, pour a little cooked tomato then lay a layer of aubergines, cover with tomato, diced mozzarella, basil, parmesan. Continue with other layers. Bake at 180 degrees for 30-40 minutes.

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