Drive away with green broad beans and ricotta
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Rolled piadina alla parmigiana
ingredients
servings
1
Wheat flatbread
1 unit
Light mozzarella cheese
50 oz
Canned tomato sauce, without salt
1/2 cup
Basil
2 leafs
Aubergine
1 half
Extra virgin olive oil
2 teaspoons
Grated Parmesan cheese
2 spoons
Shallots
1 half
Salt
to taste
single courses from Italy
Rolled piadina alla parmigiana
Rolled piadina alla parmigiana
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
An alternative way to taste the taste of the eggplant parmigiana, in this case enriched with light mozzarella
preparation
step 1
First, sauté the shallots together with a teaspoon of extra virgin olive oil, dilute with warm water and add the tomato sauce
step 2
I cook at least 20 minutes over medium-low heat (usually I prepare it in advance by cooking it slowly) and, at the end of cooking, add salt and add the fresh basil leaves (and any other aromas you like)
step 3
While the sauce cooks prepare the eggplant by slicing and grigliandole on a hot plate and let drain the mozzarella on a colander after having divided into pieces with your hands
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step 4
Once the sauce is ready, sprinkle a few tablespoon on the piadina and then continue with grilled aubergines, other sauce, mozzarella, grated parmesan and a teaspoon of extra virgin olive oil.
step 5
At this point roll the piadina and the heating for about ten minutes in the oven or on a hot plate
step 6
Served as a single dish or as part of a tasty summer aperitif
step 7
Enjoy your meal!
