Baked vegetables in the oven
single courses from Italy
Parmigiana of eggplant puttanesca
Parmigiana of eggplant puttanesca
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
#parmigiana eggplant in a light version
preparation
step 1
Cut the eggplant into slices and grigliale Cut the potatoes into slices and boil them a few minutes, they must remain firm even Slice the tomatoes.
step 2
Once eggplants and potatoes are cooked, you can compose the parmigiana, alternating layers of eggplant, potatoes, tomatoes, capers, chopped black olives, olive oil and oregano.
step 3
Finish with eggplant, a little oil and a sprinkling of breadcrumbs. Bake at 200 degrees for 10 minutes, serve warm or cold.