Recipe for a tasty finger food,
a slice of fried eggplant stuffed with tomatoes, basil and parmesan cheese
on a sauce of burrata or why not on a fondue.
Absolute delicacy!

And now … LIGHT THE FIRES!

INGREDIENTS:

- 1 eggplant

- 100g parmesan cheese

- 200g San Marzano tomato

-Fresh Basil

- garlic

- Extra virgin olive oil

- Salt to taste

-! burrata

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

Cut the eggplant into slices a little less than an inch,
pass into the eggs previously seasoned with salt and parmesan cheese. Fry, put the eggplants in a row and spread the slices of eggplant
seasoned with a sauce that you have previously prepared with garlic, olive oil, tomato and basil.
At this point of the formed rolls, stop them with two toothpicks
and cook in the oven for about 5 minutes, burrata served with a puree in the mixer with a little extra virgin olive oil.
If you prefer, you can alternatively, a white sauce rather slowly add the mozzarella and cream, blend with the blender,
put it on the fire and let it come to a boil, strain and you have a fondue on which
serve the eggplant.

Et voila … that finger!