Cold pasta with eggplant and cherry tomatoes
single courses from Italy
Parmigiana summer
Parmigiana summer
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Summer dish and fast, maybe for a lunch by the sea! Parmigiana with eggplant, mozzarella and parsley pesto
preparation
step 1
Cut the eggplant into slices about half a centimeter, sprinkle with coarse salt and leave to drain for about half an hour
step 2
Dab eggplant with absorbent paper and grilling on the hot plate / grill 10 min / slice
step 3
Meanwhile wash and chop the parsley, garlic, salt, pepper or chili, add the oil all over me like all coarsely chopped
step 4
Slice the mozzarella and leave to drain the excess milk
step 5
To assemble the dish with layers of aubergine, mozzarella and parsley pesto, et Volia!