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Light eggplants parmigiana

ingredients

servings

4

Aubergine

4 unit

Canned tomato sauce, without salt

1 liter

Mozzarella cheese

500 grams

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

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

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Light eggplants parmigiana

A light version of the traditional and delicious Parmesan

Light eggplants parmigiana step 1

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.

Light eggplants parmigiana step 2

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.

Light eggplants parmigiana step 3

step 3

Dice the mozzarella and drain them by putting them in a colander narrow mesh.

Light eggplants parmigiana step 4

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.

Light eggplants parmigiana step 5

step 5

Sprinkle the surface with some cubes of mozzarella.

Light eggplants parmigiana step 6

step 6

Bake in the oven grill mode at 200C for 15-20 minutes.

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