Quick and smart, it’s an easy idea for a delicious appetizer or a pic-nic. Here is a new way to eat the traditional Parmigiana!
MAKES 9 BITES
READY IN 25′
INGREDIENTS
1 eggplant
salt to taste
1 focaccia sheet (I used Stuffer one)
2 tomatoes, sliced
cheese to taste
4- 5 basil leaves, sliced
oil
1 tomato, sliced
salt
STEP 1: GRILL THE EGGPLANT
Slice the eggplant and grill it on a grill for a couple of minutes on both sides. Sprinkle with salt.
STEP 2: CUT FOCACCIA
Using a cutter or a glass, cut the focaccia sheet in circles. First I got 12 circles, then I kneded the dough again for other 6.
STEP 3: FILL
Fill only half circles with tomaton, eggplant, cheese and basil.
STEP 4: CLOSE
Cover the filled circles with the remaining circles (the empty ones) and close well pressing with fingers. Now sprinkle the surface with oil, place tomato slices on the top and add a bit salt.
STEP 5: COOK
Cook small parmigiana focaccia in preheated oven at 200°C for about 15 minutes.
#getBready & enjoy your meal
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