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Light eggplants parmigiana

ingredients

servings

6

Wholewheat flour

1 cup

Iodized salt

to taste

Pepper

to taste

Basil

10 leafs

Extra virgin olive oil

to taste

Grated Grana Padano

2 spoons

Buffalo mozzarella DOP, from Campania

300 grams

Cherry tomatoes

350 grams

Aubergine

3 unit

single courses from Italy

Light eggplants parmigiana

Light eggplants parmigiana

vegetarian with gluten with lactose high in potassium

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Light eggplants parmigiana

Tasty and light recipe

Light eggplants parmigiana step 1

step 1

Wash, cut to about 1 cm thick washers and flour the eggplants.

Light eggplants parmigiana step 2

step 2

Fry in a non-stick frying pan with a spin of oil for a few minutes on both sides.

Light eggplants parmigiana step 3

step 3

Then transfer them into a frying pan to form layers of mozzarella, basil and tomato sauces previously sliced ​​and seasoned with salt, pepper and oil.

Light eggplants parmigiana step 4

step 4

Complete the last layer with a large amount of grain dust and bake at 180 ° for about 25 minutes, after cooking the grill.

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