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Light eggplants parmigiana

ingredients

servings

2

Aubergine

3 unit

Canned tomato sauce, without salt

400 oz

Mozzarella cheese

3 unit

Basil

3 leafs

Oregano

1 teaspoon

Grated Parmesan cheese

2 spoons

Garlic

1 unit

Extra virgin olive oil

1 spoon

second courses from Italy

Light eggplants parmigiana

Light eggplants parmigiana

vegetarian with lactose source of B vitamins high in iron high in calcium source of C vitamins high in potassium

ready in

1 hour 15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Light eggplants parmigiana

This is a very slight variation but equally tasty and flavorful than with fried eggplant I like more, so at least after it's over I do not think about the calories

Light eggplants parmigiana step 1

step 1

Wash the eggplant, cut into slices about half a centimeter thick, cuocile on a cast-iron grill or pan and put in a bowl with a pinch of salt, pepper and a little oil. Cut the mozzarella into slices.

Light eggplants parmigiana step 2

step 2

In a pot, pour a little oil with a clove of garlic, do sfriggolare slightly and then pour the tomato sauce, add a pinch of salt and pepper, a few leaves of basil and oregano. Cook in

Light eggplants parmigiana step 3

step 3

Now you can compose the first layer of parmesan with grilled eggplant, the you will need to place a next allaltra, overlaid with some tomato ladle and, finally, a few slices of mozzarella. sprinkle with

Light eggplants parmigiana step 4

step 4

Bake in preheated oven at 180 degrees for about 20 minutes. Leave in the oven for a few minutes, to make it curdle.

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