Emprimir
Correo Electrónico
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Ingredientes
- 2 lbs. small, firm eggplants
- 1 Tbsp. plus 3/4 tsp. Kosher salt
- 1-1/2 lbs. ripe plum tomatoes (about 6)
- 1 lb. low-moisture mozzarella, cut into 1/2-inch cubes
- 1/4 cup fresh basil leaves, chopped
- 1/4 tsp. peperoncino flakes, or to taste
- 1/2 cup extra-virgin olive oil
- 1 large onion, thinly sliced
- 6 plump garlic cloves, crushed
- Bread Crumb Topping:
- 1 cup dry breadcrumbs
- 1 Tbsp. chopped fresh Italian parsley
- 1 Tbsp. chopped fresh thyme
- 1/2 tsp. dried oregano
- 1/4 cup freshly grated pecorino or Parmigiano-Reggiano
- 1 tsp. grated lemon zest
- pinch of salt
- 2 Tbsp. extra-virgin olive oil
View Full Recipe at Comfy Cuisine
