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Parmigiana of eggplant puttanesca

ingredients

servings

4

Melanzane

2 unit

Pomodori rossi

2 unit

Potatoes

2 unit

Olive nere

2 spoons

Capperi

1 spoon

Pangrattato

to taste

Olio extravergine di oliva

to taste

Origano

to taste

Piatti Unici from Italia

Parmigiana of eggplant puttanesca

Parmigiana of eggplant puttanesca

vegan with gluten high in fiber high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Parmigiana of eggplant puttanesca

#parmigiana eggplant in a light version

Parmigiana of eggplant puttanesca step 1

step 1

Cut the eggplant into slices and grigliale Cut the potatoes into slices and boil them a few minutes, they must remain firm even Slice the tomatoes.

Parmigiana of eggplant puttanesca step 2

step 2

Once eggplants and potatoes are cooked, you can compose the parmigiana, alternating layers of eggplant, potatoes, tomatoes, capers, chopped black olives, olive oil and oregano.

Parmigiana of eggplant puttanesca step 3

step 3

Finish with eggplant, a little oil and a sprinkling of breadcrumbs. Bake at 200 degrees for 10 minutes, serve warm or cold.

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