elenora scarpetta::Season with salt and compress with heavy object elenora scarpetta

elenora scarpetta

elenora scarpetta

elenora scarpetta::Season with salt and compress with heavy object.
Let it stand for approximately 1 hour.
Squeeze out excess juice and set aside.
In a small frying pan, begin to heat 6 tablespoons extravirgin olive oil, 2 cracked garlic cloves, hot pepper.
When fragrant, add the eggplant and diced mushrooms for approximately 3 minutes until brown and crisp.
In a bowl, beat eggs, add grated cheese, black pepper, remaining 2 tablespoons of extravirgin olive oil, chopped fresh basil, and parsley.
Add the eggplant, mushrooms, 2 garlic finely chopped cloves, and bread crumbs, and mix thoroughly.
Heat vegetable oil in a large nonstick frying pan or skillet.
Start to fry when oil is very hot.
Cook for 4 minutes on each side until golden brown.
Remove from pan and place on tray lined with paper towels to cool and absorb excess oil.
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