Eggplant Parmigiana
Parmigiana di Melanzane
Preparation 15 m.
Ingredients
Nutritional value
One serving (~ 333 g)
Cooking steps
In the classic Parmigiana recipe, eggplant slices are fried and breaded in oil. We offer you a lower calorie option, without frying.
Wash the eggplants and cut them into slices approximately 0.5 cm wide.Place the eggplant slices on a baking sheet.
Place in an oven preheated to 180°C for 20-25 minutes.
In the meantime, prepare the sauce.Peel the onion and garlic and chop finely.
Fry onions and garlic in olive oil.
Grind the tomatoes in their own juice in a blender.
Add to the onion. Simmer for a couple of minutes.
Add chopped basil leaves and pine nuts. Mix everything well, bring to a boil, remove from the stove.
Grease a baking dish with olive oil.Lay out the eggplant slices. Place the sauce on the eggplants.
Sprinkle with grated Parmesan and arrange pieces of mozzarella.
Next, we repeat all the layers until we run out of products.
The top layer should be Parmesan with mozzarella.
Place the pan in an oven preheated to 200°C for 35-40 minutes so that the surface of the casserole is slightly browned.
Can be served both hot and cold.
Bon appetit!