Parmesan of eggplant light monoporzione
19 recipes
Parmigiana light oil
ingredients
servings
1
Light mozzarella cheese
1 unit
Grated Parmesan cheese
1 spoon
Aubergine
400 oz
Tomato sauce, without salt
300 oz
Basil
5 leafs
Iodized salt
2 pinches
Onions
1 half
single courses from Italy - Sicilia
Parmigiana light oil
Parmigiana light oil
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
This parmigiana oil is very good, but do not tell my grandmother! For those who love the traditional flavors, but follows a low-fat diet. This Parmesan is made with grilled eggplant and will surprise you! The secret is in the cooking of eggplant and sauce, which should be very tasty. I await your comments:
preparation
step 1
Prepare a mock-fried putting a glass of water in a pot and adding the onion. After a few minutes, add the tomato sauce and bring to a boil.
step 2
When the sauce boils, lower the heat, add 2 basil leaves and cover the sauce. Cook for half an hour, stirring occasionally. I do cook for at least an hour on the small stove.
step 3
Meanwhile, turn the oven to 180 degrees and started to cut the eggplant into very thin slices and grill them well. It is important that they are thoroughly cooked so that the Parmesan does not have a bitter aftertaste.
step 4
Once the sauce and the eggplant is ready, line a small round baking pan with parchment paper and place a layer of eggplant on the bottom of the pan.
step 5
Cover with sauce, mozzarella pieces and chopped basil and start with the second layer. Eggplant, sauce, mozzarella, basil. Finally, the third layer: eggplant, sauce, mozzarella, basil.
step 6
On the surface of the Parmesan, sprinkle with Parmesan cheese and bake in a preheated oven at 180 degrees for 15-20 minutes until the mozzarella on the surface will not be dissolved. Ready!
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