During my recent trip to Sicily, our group got a cooking lesson! We were split into teams to work on the courses separately, and I was on the appetizer team. We made eggplant parmesan, and it was both scrumptious and surprisingly easy! I definitely plan to make it again!
Here’s Chef Paulo showing us how it’s done:
Basically, we sprayed the ramekins with cooking spray and then coated them in bread crumbs. After that, layer:
- grilled eggplant slice
- tomato sauce
- mozzarella and pecorina cheese
- both cheeses
- pecorina cheese only
- bread crumbs
Then flatten out the top with a spoon, and put on the tray to be baked!
I don’t have ramekins at home (only so much cupboard space in my apartment!) but I think I could make these in a muffin tin!
Me and another tour member layering:
My brother smoothing off the tops:
Our tray ready for baking: