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Parmesan of eggplant light monoporzione

ingredients

servings

1

Iodized salt

to taste

Onions

1 half

Basil

3 leafs

Extra virgin olive oil

1 spoon

Grated Parmesan cheese

30 grams

Peeled tomatoes, canned

400 grams

Aubergine

400 grams

single courses from Italy

Parmesan of eggplant light monoporzione

Parmesan of eggplant light monoporzione

vegetarian with lactose high in fiber source of B vitamins high in iron high in calcium source of C vitamins high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Parmesan of eggplant light monoporzione

Light version and monoporation of the classic parmigian eggplant #bambini #oreeganoblogger

Parmesan of eggplant light monoporzione step 1

step 1

First, prepare a sauce with the peeled tomatoes, the half onion and the spoon of oil without frying. Once the sauce has been tightened with salt salt and add the fresh basil leaves

Parmesan of eggplant light monoporzione step 2

step 2

Meanwhile, say the aubergines, sliced ​​and grilled on a hot plate

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Parmesan of eggplant light monoporzione step 3

step 3

At this point assemble the monoporzioni placing in the cocotta (mys have a diameter of 10 cm) a couple tablespoons of sauce, 1 or 2 slices of aubergine and grated cheese

Parmesan of eggplant light monoporzione step 4

step 4

Continue following this order, however, avoiding getting too close to the cocotte edge

Parmesan of eggplant light monoporzione step 5

step 5

Finish with sauce and grated cheese sprinkling and cook in a ventilated oven preheated to 180 ° for about 15-20 minutes

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