- 500 g all-purpose flour (for bread or pizza with 12% protein content)
- 300 g water (at room temperature)
- 10 g fresh brewer’s yeast
- 30 g extra virgin olive oil
- 10 g salt
Clean the eggplants, slice them, and place them under salt for about an hour. Dry them, dip them in flour and beaten egg, then fry them in plenty of oil. Drain the eggplants on paper towels and layer them in an oiled baking dish. Sprinkle each layer with tomato sauce, grated cheese, a few basil leaves, and a drizzle of oil. Place the dish in the oven and bake for about 20 minutes.
Pro Loco Giovinazzo 