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Parmigiana summer





1 half

Mozzarella cheese

1 unit

Extra virgin olive oil

to taste

Iodized salt

to taste


to taste


2 sprigs


1 half wedge

single courses from Italy

Parmigiana summer

Parmigiana summer

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

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Parmigiana summer

Summer dish and fast, maybe for a lunch by the sea! Parmigiana with eggplant, mozzarella and parsley pesto

Parmigiana summer step 1

step 1

Cut the eggplant into slices about half a centimeter, sprinkle with coarse salt and leave to drain for about half an hour

Parmigiana summer step 2

step 2

Dab eggplant with absorbent paper and grilling on the hot plate / grill 10 min / slice

Parmigiana summer step 3

step 3

Meanwhile wash and chop the parsley, garlic, salt, pepper or chili, add the oil all over me like all coarsely chopped

Parmigiana summer step 4

step 4

Slice the mozzarella and leave to drain the excess milk

Parmigiana summer step 5

step 5

To assemble the dish with layers of aubergine, mozzarella and parsley pesto, et Volia!

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