Aubergines and salmon parmigiana

Ingredients: (for 4-6 people) 


3 long eggplants large purple or striped 

300 gr of smoked salmon 

200 grams of mozzarella delattosata 

30 grams of corn flakes 

30 grams of grated cheese in sugar 

Ingredients for the sauce: see recipe Lasagna 




Cut the eggplant into thin slices (preferably in the evening prior to preparation). 

Overlap them in layers salting each layer. 

Put a weight so that 'release water. 

The next morning take out the water and laate well the eggplant to remove any residual salt. 

Cook 4 minutes in the microwave (800 W) and arrange the slices on parchment paper in layers to dry. 

Meanwhile, blend the salmon with mozzarella and prepare corn flakes with grated cheese and the sauce with the panaturae as indicated 

in the recipe given above. 

Let cool the sauce and add the smoked salmon and mozzarella. 

Lightly oil a baking sheet and place a thin layer of filling. 

Make a layer of eggplant and filling and sprinkle with breadcrumbs. 

Do at least 3 or 4 layers. The last layer should be thoroughly dusted with breading. 

Bake at 200 degrees for 20 minutes or until a golden crust has formed. 





Allergy warning: Contains fish and milk. 


Check carefully if the ingredients are compatible with your intolerances / allergies before experiencing any recipe.