Aubergines au parmesan ultra-light (Parmigiana aubergines)

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Aubergines au parmesan ultra-light (Parmigiana aubergines)

Aubergines au parmesan ultra-light (Parmigiana aubergines)





Aubergines au parmesan ultra-light (Parmigiana aubergines)
Aubergines au parmesan ultra-light (Parmigiana aubergines)



Ingredients
Number of people
-
4
+

3 eggplants

1 can (400 g) crushed tomato

250 g mozzarella, to taste

Grated Parmesan cheese

Garlic

Oregano

Fresh basil




Preparation
TOTAL TIME: 1 HR 
Preparation: 30 min 
Cooking time: 30 min 
Step 1 
Peel and cut the aubergines into slices of about 1 cm. 
Step 2 
Place the slices on the baking sheet covered with "baking paper" and sprinkled with a pinch of salt. 
Step 3 
Bake in the oven at 250 degrees until golden brown. 
Step 4 
In a saucepan cook the tomato sauce with the garlic in large pieces or chopped according to preference, oregano and chopped basil. 
Step 5 
In an oven dish, pour a thin layer of tomato sauce, place a first layer of grilled eggplant slices, a layer of sliced mozzarella cheese, sprinkle with grated parmesan cheese, pour the rest of the tomato sauce, complete with a last layer of grilled eggplant slices and cover generously with grated parmesan cheese. 
Step 6 
Bake in the oven at 200 degrees until the parmesan cheese forms a golden crust. 
Step 7 
Buon appetito! 
Author's note 
All the intensity of the "Melanzane alla Parmigiana" without a drop of fat! 

I add my grain of salt 

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