Millefoglie of aubergines
15 recipes
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
ready in
1 hour 15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
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
preparation
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.
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
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
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.
