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