special Parmigiana
5 recipes
Baked eggplant parmigiana
ingredients
servings
6
Aubergine
3 unit
Canned tomato sauce, with salt
300 fl oz
Caciocavallo
250 oz
Mozzarella cheese
1 unit
Rice flour
100 oz
Extra virgin olive oil
1 coffee cup
single courses from Italy
Baked eggplant parmigiana
Baked eggplant parmigiana
ready in
2 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A typical dish of southern Italy. Its original version provides that the aubergines are fried but if you do not want to take too many calories an excellent variant is obtained by baking the main ingredient in the oven.
preparation
step 1
First we prepare the fresh tomato sauce over a low heat. We'll need it: tomato puree, I used the homemade one, a pinch of salt, a teaspoon of oil, a clove of garlic and some basil. The supermarket tomato sauce cooks in less time.
step 2
Then we slice the aubergines in slices and pass them in gluten-free flour, place them in an oven dish with a dolium wire and cook them at 150 degrees for 20 minutes. At half cooking we turn them so that the cooking is homogeneous.
step 3
The next step is to compose the parmigiana creating the first layer of eggplant on which we place the mozzarella and tomato sauce.
step 4
They continue to compose the layers alternating mozzarella and caciocavallo. Eggplants and pomodo sauce will be present in all layers.
step 5
Once it is done, cover it with foil and bake it in a static oven at 150 degrees for 40 minutes. A real treat even if the aubergines are not fried.
