Parmigiana light oil
single courses from Italy - Lazio
translated by Italian with
A light and full version of Parmesan cheese, one of my favorite dishes !! The balance of nutrient macros is respected;)
Grate the aubergine. Season the tomato sauce with salt and aromas.
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.
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;)