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Preparation
1.
Slice the eggplant into 0.5 cm thick slices and salt.
2.
Baste the eggplant slices in flour.
3.
Fry breaded eggplants in vegetable oil.
4.
Cut scamorza into 0.5 cm thick slices.
5.
Roast the rack of lamb in a pan, salt and pepper.
6.
Stack the roasted eggplant slices and sliced scamorza in a tower shape and place in the oven for 5 minutes.
Ingredients
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