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Eggplant Parmigiana In White
ingredients
servings
4
Farina Farina Intera
to taste
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
ready in
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
If you are looking for a variant of the classic Parmigiana, I suggest the eggplant Parmigiana in white!
preparation
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.
step 2
Then put them to drain on paper towels. If you prefer a lighter version, you can grill the aubergine slices.
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.
step 4
Finish with the Parmesan cheese, a few flakes of butter and a pinch of pepper.
step 5
Bake the preparation in the oven at 180 ° for about 30 minutes.
step 6
Cool the eggplant Parmigiana in white before cutting it into slices and serve!
