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Parmigiana Light

ingredients

servings

1

Aubergine

1 unit

Homemade tomato sauce

300 grams

Ricottina cheese

100 grams

Grated Parmesan cheese

15 grams

Wasa Whole Grain

54 grams

Iodized salt

to taste

Basil

5 leafs

Garlic powder

1 gram

single courses from Italy - Lazio

Parmigiana Light

Parmigiana Light

vegetarian with gluten with lactose high in fiber 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

Parmigiana Light

A light and full version of Parmesan cheese, one of my favorite dishes !! The balance of nutrient macros is respected;)

Parmigiana Light step 1

step 1

Grate the aubergine. Season the tomato sauce with salt and aromas.

Parmigiana Light step 2

step 2

In a plate plumcake baked with paper oven form two layers composed of: 3 wasa, tomato, aubergine, ricotta. On the surface place the grated Parmesan cheese.

Parmigiana Light step 3

step 3

Bake for 15 minutes at 220 degrees. Serving .. cold is super !!!! I used light ricotta, not normal, plus with the wasa take a very satisfying glassy consistency besides being a full dish;)

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