Eggplant Parmigiana light

parmigianaligth

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.

Preparation:

  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