Recipes and pairings EGGPLANT PARMIGIANA Recommended pairing MARCA ORO ROSÉ Preparation time: 30 m – Cooking time: 1 hDifficulty: medium INGREDIENTS FOR 4 PEOPLE: 500 g of eggplant 80 g of flour 2 eggs 300 g of tomato sauce 100 g of mozzarella 100 g of grated Parmesan cheese 100 g of fresh pork sausage 30 ml of extra virgin olive oil oil for frying salt Queen of the Italian table: the eggplant parmigiana. A unique, complex, and richly flavoured dish that pairs perfectly with the delicacy and fragrance of a Spumante Rosé. METHOD Clean the eggplant and slice them very finely. Dip the slices in the flour and egg and fry them in a pan with hot oil. Drain them and let them dry on a sheet of straw paper or paper towel. Spread a thin layer of tomato sauce on the bottom of an oven tray, then place one layer of eggplant; cover with crumbled mozzarella and sausage, drizzle with sauce and sprinkle with Parmesan cheese, then spread another layer of eggplant. Repeat this step until you've used up all the ingredients, topping off the dish with a final layer of eggplant. Cover with sauce and Parmesan and bake in the oven at about 180°C until the top layer is lightly browned. Zucchini can be used instead of eggplant. The process is similar but bear in mind that the zucchini must be sliced lengthwise. A variation of this recipe includes replacing the sausage with mortadella, placing slices in a single layer. MARCA ORO ROSÉ - 750 7.49 EUR Out of stock