Eggplant parmesan and swordfish with the Explosive Mixture


  • 2 eggplants
  • 1 slice of swordfish
  • 1 mozzarella
  • 1 tablespoon of parmesan
  • Explosive Mixture
  • Salt
  • Oil Evo


  1. First of all, wash and dry the eggplants
  2. Remove the stem
  3. Cut the eggplant into strips, length-wise, of 4-5mm
  4. Put the eggplant’ slices on top of each other in a colander. Put a pinch of coarse salt between each layer.
  5. Place a plate on the eggplant and place a weight on it for at least one hour to remove their water.
  6. Run the eggplant one by one under water to remove excess salt.
  7. Fry the eggplant in boiling oil a few slices at a time. Leave the fried eggplant aside.
  8. Then, cut the swordfish with round pastry rings of 7 cm.
  9. Put alternatively in an oiled mold eggplants, swordfish, and mozzarella to create the layer of the parmesan. Make sure to put in each layer a brush of TuttoCalabria Hot Spread Sauce.
  10. Bake to 180 degrees for 15 minutes.
  11. Buon Appetito!

Recipe made by Rossella Costa ( Instagram page @rossellakitchen  ).