Milinciana alla Parmigiana
Following my last post about tomatoes, here’s a pic of what the tomatoes (yes they’re still going) went into tonight: Milinciani alla Parmigiana. Unlike Parmigiana di Melanzane where the mozzarella tends to induce a cheese coma (not a bad thing in this case), milinciani focuses on the aubergine.
Fried in EV olive oil after a slight flour-egg coating, the slices are layered with a sugo (made with the cherry toms from the garden of course), basil and Parmigiana, and then baked.
Perfect for a Sunday night. Below is another beautiful pic, taken of the Yarra last Sunday evening…
The Yarra, facing away from the city
