Parmigiana di Melanzane
BY PEPPE GUIDA - True to Napoli’s gastronomic tradition, this course can be enjoyed for breakfast, lunch, or dinner. The variations of this dish are endless, but Peppe Guida loves to serve the traditional recipe of the Peninsula.
How to prepare
Eggplant-mozzarella tower, tomato sauce, parmigiano, basil leaves, eggplant skin.
Oven, pot (for hot water), palette knife, kitchen tweezers, spoon, scissors.
Milk, egg, sulphites, barley (gluten), kamut (gluten), oats (gluten), rye (gluten), spelt (gluten), wheat (gluten). All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.
Good to know
Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.