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Parmigiana in the pan

ingredients

servings

2

Round aubergines

400 oz

Tomato sauce, without salt

500 oz

Water

150 fl oz

Smoked scamorza cheese

150 oz

Tropea onion

1 half

Oregano

1 pinch

Basil

10 leafs

Extra virgin olive oil

3 spoons

Parmigiano cheese

50 oz

Iodized salt

1 pinch

Coarse salt

3 pinches

second courses from Italy - Calabria

Parmigiana in the pan

Parmigiana in the pan

vegetarian with lactose high in calcium source of C vitamins high in potassium high in phosphorus

ready in

1 hour 40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Parmigiana in the pan

Light recipe but very tasty and simple to prepare

Parmigiana in the pan step 1

step 1

Wash and remove the aubergines from the ends, cut them into thin slices of 0.6 mm and place them in a pasta drainer sprinkled with coarse salt for at least an hour. In the meantime, in a bowl pour water, oil, oregano, salt and onion cut into small pieces

Parmigiana in the pan step 2

step 2

Cut the scamorza cheese into slices. After the hour take the aubergines and rinse them and dry them with a clean cloth. Take a pan and pour a bit of sauce over the eggplant layer again the sauce the scamorza the parmesan and start again with the aubergines

Parmigiana in the pan step 3

step 3

Until the ingredients are used up (last layer must be sauce and parmesan). Cook on a low heat for 30 minutes, then remove the lid, lower the heat and cook for another 15-20 minutes

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