![Light eggplants parmigiana Light eggplants parmigiana](https://res.cloudinary.com/oreegano/image/upload/c_fill,f_auto,g_center,h_200,q_auto,w_200/v1475766140/urwfezeial45nx29lvu7.jpg)
Light eggplants parmigiana
Side Dishes from Italy
Millefoglie of aubergines
Millefoglie of aubergines
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
An easy and non-fried alternative, but still delicious, to the classical parmigiana eggplant #bambini #oreeganoblogger
First, prepare the sauce: sprinkle the garlic clove in a teaspoon of egg oil, sprinkle with a few spoons of water, and add the tomato pastry, seasoning with oregano, basil and salt
Meanwhile, cut sliced eggplant not too thick
Then grate the sliced eggplant on a warm bistecchiera, taking care to turn it into half-cooked
At this point, place a pan with baking paper, oil spinner and compose the millefoglie, alternating respectively a layer of aubergines, one of the sauce and one of the cheese sliced for at least 4-5 times
Contain the last layer with the tomato paste, a grated powdered parmesan cheese and an oil wire
Finally, transfer to a preheated oven at 200 ° for a few minutes, just enough time for the cheese to melt and end with decorating with fresh basil leaves