Eggplant Parmigiana light


We propose a lightweight alternative parmigiana and appreciated by vegetarians.

Ingredients for 4 people:

  • 4 melanzane nere;
  • 1 kg. of tomato sauce;
  • 200 Article. di parmigiano grattugiato;
  • sale q.b.;
  • olio e.v.o. q.b.


  1. Lava le melanzane, cut them in slices and let them soak in salt water.
  2. Drain the eggplant and dry the water.
  3. Cook the tomato sauce.
  4. In a pan fry the eggplant in hot oil.
  5. In a baking dish you have the slices of eggplant.
  6. Eggplant add the tomato sauce and parmesan cheese.
  7. Form a second layer with eggplant and repeat.
  8. Form a third layer and repeat.
  9. Put the pan in the refrigerator and allow to cool for 1 now.

Bon appetite!

Eggplant Parmigiana
Frittata with peppers