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Eggplant at Parmigiana Light

ingredients

servings

4

Homemade tomato sauce

200 grams

Roman pecorino cheese

150 grams

Pepper

to taste

Iodized salt

to taste

Extra virgin olive oil

to taste

Basil

10 leafs

Buffalo mozzarella DOP, from Campania

300 grams

Aubergine

2 unit

single courses from Italy

Eggplant at Parmigiana Light

Eggplant at Parmigiana Light

vegetarian with lactose high in calcium high in potassium high in phosphorus

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Eggplant at Parmigiana Light

Few ingredients, easy to prepare, classic Italian Doc dish that never disappoints .. If even lighter than traditional even better

Eggplant at Parmigiana Light step 1

step 1

Begin to wash the aubergines, cut the ends and sliced ​​it with washers more or less of the same size

Eggplant at Parmigiana Light step 2

step 2

Turn on a grilled pot holding the medium fire, sprinkle it up, and start grilling the Aubergines

Eggplant at Parmigiana Light step 3

step 3

Meanwhile, sliced ​​the mozzarella and then cut into cubes. Grate the Roman pecorino and keep it aside. Turn on the oven, ventilated mode at 180 °

Eggplant at Parmigiana Light step 4

step 4

Once all the aubergines are ready, take a frying pan and start composing the Parmesan cheese

Eggplant at Parmigiana Light step 5

step 5

A spoon of past (so will not stick), a layer of aubergines, one of past, one of mozzarella, pecorino, basil washed and cut fine and a line of oil evo, so until the end of the ingredients

Eggplant at Parmigiana Light step 6

step 6

Hold a little mozzarella to finish the composition, a nice grated cheese from Roman pecorino and a sprinkle of breadcrumbs.

Eggplant at Parmigiana Light step 7

step 7

Before baking, give a round of oil. Bake for 30 minutes and wit the eggplants can be served .. Good appetite

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