Pesce Parmigiana

Pesce Parmigiana

Ingredients

Flounder filet or another white fish that you prefer 8
Eggplant 1 medium
Eggs 2
Flour 1 cup
Marinara sauce 1 cup
Fresh Basil
Salt
Pepper
Pesce (Fish) Parmigiana is a great Italian recipe popular in Campania, a region in southern Italy.
  1. Dip the fish in flour and then in egg wash and fry the fish until lightly golden. Dry on paper towel to remove excess oil.
  2. Slice the eggplant thin, dip the slices in flour and the egg wash just like the fish and fry them as well.
  3. Salt both the fried fish and the fried eggplant and begin assembling them in layers.
  4. On a plate, place a slice of fish, then a slice of eggplant, a tablespoon of tomato sauce, topped by a slice of mozzarella.
  5. Repeat the layering process again and place the finished product in the over at 350F for 5 minutes to give a chance to the mozzarella to melt a little.

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