Eggplant parmigiana
single courses from Italy - Puglia
Parmigiana eggplant lightly
Parmigiana eggplant lightly
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The eggplant parmigiana and a dish that pleases everyone but especially this parmigiana and suitable for those who can not eat eggs, and dairy products
preparation
step 1
I want to specify both the cheese and the ham and lactose-start the recipe. We wash the eggplant dry it and do the slightly double slices with peel.
step 2
Impaniamo the sun eggplant in flour, and fry in sunflower oil let's put in absorbent paper so dries the oil.
step 3
In a bowl we put the tomato puree with a little 'salt and a little' oil and amalgamiamo all.
step 4
In a frying pan put a ladle past settle slices of eggplant and farciamo with diced mozzarella and ham,
step 5
Without putting the past, we do another layer of eggplant, mozzarella and ham we continue like this until the end of the eggplant,
step 6
In all will 4strati, 4strato put on a bit 'of mozzarella and the remaining tomato puree,
step 7
Bake at 220 g for half an hour.