Eggplant parmigiana that is.

I never intended for this blog to be a culinary blog. There are already lots of them and very good ones too. I just want to give some ideas and share some of my creativity in preparing new and old dishes, and serve them with imagination and inventiveness.

I found that making eggplant parmigiana is a quantitatively big job. The dish itself is highly caloric, and there is usually a lot of leftover.

This is a pretty revision of the dish.

I cut the eggplant in rounds instead of lengthwise.
I grilled them with some olive oil.
I pile the slices in small individual ramekins, alternating the tomato sauce, the grated Parmesan, some shredded fresh basil leaves. Not much, three slices of eggplant will do.

Cook in the oven, but not very long, do not crisp.

With the phyllo dough make a “nest” the size of the eggplant slices, and nest them inside. Bring them back to the oven to cook the phyllo.

Cover with a slice of burrata quickly so that it takes in the heat and melts nicely, but not too much, since burrata is already squashy of it own.

Serve one for each guest.