Cut the eggplant into thick slices (about 1/2 inch thick). If you prefer a more tender texture, you can lightly salt the slices and let them sit for 10-15 minutes to draw out excess moisture. Pat them dry with a paper towel.
Cook the Leek and Garlic:
In a large pan, heat a bit of olive oil over medium heat. Add the leek (or onion) and minced garlic, sautéing them until softened and fragrant, about 5 minutes.
Prepare the Cheese Filling:
Cut the stracchino or crescenza cheese into small pieces. In a bowl, mix the cheese with a bit of Parmesan cheese to taste. You can also season with a pinch of salt and pepper. The texture of these cheeses should make a creamy filling.
Cook the Eggplant:
In another pan, heat some olive oil over medium heat. Fry the eggplant slices on both sides until golden and tender, about 3-4 minutes per side. If needed, work in batches.
Assemble the Dish:
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