Drive away with green broad beans and ricotta
starters from Italy - Calabria
Parmigiana light finger food
Parmigiana light finger food
ready in
1 hour 25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The costume test is coming but the desire for parmigiana is too much? So why give it up! Here is an easy and light version!
preparation
step 1
Cut the aubergines into slices of about half a cm and place them for at least 1 hour in a colander with coarse salt so as to eliminate their bitter taste. Dice the mozzarella, cut it into very small cubes and put it in a colander to lose the serum
step 2
Meanwhile, rinse and cut the tomatoes into very small cubes and season them with a pinch of salt oil and oregano. After the hour rinse the aubergines well, dab them with absorbent kitchen paper and transfer one half onto a baking sheet lined with parchment paper.
step 3
Incise the aubergine slices with not too superficial oblique cuts so as to facilitate cooking in the oven. Season each eggplant with salt oil, mozzarella tomatoes and Parmesan. Then overlap each aubergine seasoned with another slice of melanza
step 4
And proceed again with the oblique cut and the seasoning of salt, oil, tomatoes, mozzarella and parmesan. Bake in a preheated static oven at 200 degrees for about 25 minutes. For a more delicious version try frying aubergines! Enjoy your meal
