Rispo deep frozen Eggplant balls
in deconstructed parmigiana


Realisation: easy

Preparation time: about 15 minutes.


How to prepare

Cook the tomato sauce on a lively fire for a few minutes, with the fire off add the chopped basil. Cut the eggplant stalks. Brush the aubergines with a little extra virgin olive oil, Place them on a baking tray with the stalks up and leave them Cook for about 6-7 minutes at 180°C. In the meanwhile cut the provola in thin slices. Rispo deep frozen eggplant balls: place the frozen product on a baking tray and bake in a hot oven at 200/210°C for 7-8 minutes. Place on each meatball a disc of provola and place it under the Grill to melt it. In a dish, place on the bottom, two tablespoons of tomato sauce, eggplant balls with melted provola and decorated  with the eggplant stalk. Serve hot, decorate with basil leaves and parmesan flakes. Enjoy your meal!

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