Quiche parmigiana
184 recipes
Light eggplants parmigiana
ingredients
servings
4
Aubergine
4 unit
Canned tomato sauce, without salt
1 fl oz
Mozzarella cheese
500 oz
Celery
5 stems
Carrots
3 unit
Onions
1 unit
Iodized salt
to taste
Pepper
to taste
Oregano
to taste
single courses from Italy
Light eggplants parmigiana
Light eggplants parmigiana
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A light version of the traditional and delicious Parmesan
preparation
step 1
Cut the eggplant slices, sprinkle with coarse salt and let them rest 30 minutes / 1 hour so that they lose all the vegetation water. Then proceed to grill them.
step 2
Meanwhile, prepare the sauce by chopping celery, carrots and onion. Let them sauté and add the tomato puree, spices and a glass of water. Allow to restrict the sauce over medium heat stirring occasionally.
step 3
Dice the mozzarella and drain them by putting them in a colander narrow mesh.
step 4
Now assemble the parmigiana: put a few spoonfuls of the bottom of a 25x25 square pan, place a layer of eggplant and a mozzarella and repeat the layers until finishing with gravy.
step 5
Sprinkle the surface with some cubes of mozzarella.
step 6
Bake in the oven grill mode at 200C for 15-20 minutes.
