Light eggplants parmigiana
12 recipes
Eggplant at Parmigiana Light
ingredients
servings
4
Homemade tomato sauce
200 grams
Roman pecorino cheese
150 grams
Pepper
to taste
Iodized salt
to taste
Extra virgin olive oil
to taste
Basil
10 leafs
Buffalo mozzarella DOP, from Campania
300 grams
Aubergine
2 unit
single courses from Italy
Eggplant at Parmigiana Light
Eggplant at Parmigiana Light
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Few ingredients, easy to prepare, classic Italian Doc dish that never disappoints .. If even lighter than traditional even better
preparation
step 1
Begin to wash the aubergines, cut the ends and sliced it with washers more or less of the same size
step 2
Turn on a grilled pot holding the medium fire, sprinkle it up, and start grilling the Aubergines
step 3
Meanwhile, sliced the mozzarella and then cut into cubes. Grate the Roman pecorino and keep it aside. Turn on the oven, ventilated mode at 180 °
step 4
Once all the aubergines are ready, take a frying pan and start composing the Parmesan cheese
step 5
A spoon of past (so will not stick), a layer of aubergines, one of past, one of mozzarella, pecorino, basil washed and cut fine and a line of oil evo, so until the end of the ingredients
step 6
Hold a little mozzarella to finish the composition, a nice grated cheese from Roman pecorino and a sprinkle of breadcrumbs.
step 7
Before baking, give a round of oil. Bake for 30 minutes and wit the eggplants can be served .. Good appetite
