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Parmigiana eggplant lightly

ingredients

servings

6

Aubergine

4 unit

Type 00 wheat flour

500 oz

Mozzarella cheese

5 unit

Canned tomato sauce, without salt

400 oz

Extra virgin olive oil

to taste

Ham

200 oz

Sunflower oil, for frying

1 fl oz

single courses from Italy - Puglia

Parmigiana eggplant lightly

Parmigiana eggplant lightly

with meat with gluten with lactose source of B vitamins high in iron high in calcium high in potassium

ready in

2 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Parmigiana eggplant lightly

The eggplant parmigiana and a dish that pleases everyone but especially this parmigiana and suitable for those who can not eat eggs, and dairy products

Parmigiana eggplant lightly step 1

step 1

I want to specify both the cheese and the ham and lactose-start the recipe. We wash the eggplant dry it and do the slightly double slices with peel.

Parmigiana eggplant lightly step 2

step 2

Impaniamo the sun eggplant in flour, and fry in sunflower oil let's put in absorbent paper so dries the oil.

Parmigiana eggplant lightly step 3

step 3

In a bowl we put the tomato puree with a little 'salt and a little' oil and amalgamiamo all.

Parmigiana eggplant lightly step 4

step 4

In a frying pan put a ladle past settle slices of eggplant and farciamo with diced mozzarella and ham,

Parmigiana eggplant lightly step 5

step 5

Without putting the past, we do another layer of eggplant, mozzarella and ham we continue like this until the end of the eggplant,

Parmigiana eggplant lightly step 6

step 6

In all will 4strati, 4strato put on a bit 'of mozzarella and the remaining tomato puree,

Parmigiana eggplant lightly step 7

step 7

Bake at 220 g for half an hour.

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