Millefoglie of aubergines
75 recipes
Light eggplants parmigiana
ingredients
servings
4
Aubergine
2 unit
Basil
3 leafs
Garlic
1 wedge
Canned tomato sauce, without salt
1 fl oz
Light Mozzarella
1 unit
Parmigiano cheese
30 oz
Iodized salt
to taste
second courses from Italy
Light eggplants parmigiana
Light eggplants parmigiana
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The eggplant Parmigiana, you know, is a dish godurioso. The origins are poorly understood because there is those who say that both Sicilian and who says, however, Napoletana. The truth I do not know, I just know that I love them! The original recipe calls for the use of eggplant, breaded and fried, put in layers with various cheeses, mozzarella cheese and tomato. Not having to give up, I tried to make them in a light version ebeh, they are excellent!
preparation
step 1
First we cut the eggplant slices, if you prefer, you can remove the skin but I leave her, trying not to make them neither too thick nor too wide.
step 2
Once you made the slices, stendiamole on a baking sheet covered with parchment paper and let's put in the oven at 180 degrees for at least 30 minutes, until the eggplant does not wither.
step 3
Meanwhile, the eggplants are in the oven, put to flavor the tomato in a bowl with whole or grated garlic and the basil leaves. Season with salt and let stand.
step 4
Once it's done cooked eggplant! Take the pan of your choice and start putting a layer of tomatoes, proceed with eggplant, Parmesan and again eggplant, tomato and cheese.
step 5
I recommend you do 3/4 layers. On top put tomato, sliced mozzarella and unultima sprinkling of Parmesan cheese.
step 6
Bake at 180 degrees for 30 min.
