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Eggplant Parmigiana In White

ingredients

servings

4

Farina Farina Intera

to taste

find out more

Aubergine

4 unit

Mozzarella cheese

200 grams

Provola

200 grams

Grated Parmesan cheese

60 grams

Basil

1 sprig

Butter

30 grams

Extra virgin olive oil

to taste

Salt

to taste

Pepper

to taste

single courses from Italy - Puglia

Eggplant Parmigiana In White

Eggplant Parmigiana In White

vegetarian with gluten with lactose high in calcium high in potassium high in phosphorus

ready in

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Eggplant Parmigiana In White

If you are looking for a variant of the classic Parmigiana, I suggest the eggplant Parmigiana in white!

Eggplant Parmigiana In White step 1

step 1

Wash the aubergines, dry them, slice them, pass them in the flour and fry them in the seed oil, making them brown on both sides.

Eggplant Parmigiana In White step 2

step 2

Then put them to drain on paper towels. If you prefer a lighter version, you can grill the aubergine slices.

Eggplant Parmigiana In White step 3

step 3

In a pyrolina greased with extra virgin olive oil, arrange a layer of aubergines, cover with the sliced mozzarella and provola, season with the chopped basil and a pinch of salt, and repeat the operation until the ingredients are used up.

Eggplant Parmigiana In White step 4

step 4

Finish with the Parmesan cheese, a few flakes of butter and a pinch of pepper.

Eggplant Parmigiana In White step 5

step 5

Bake the preparation in the oven at 180 ° for about 30 minutes.

Eggplant Parmigiana In White step 6

step 6

Cool the eggplant Parmigiana in white before cutting it into slices and serve!

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