Memorial day italian recipe: light Parmigiana
In the original recipe the eggplant is first fried, but today I decided to make it healthier.
Ingredients
- 2-3 eggplants
- 1 l tomato sauce
- 200 g scamorza cheese, or mozzarella cheese or pecorino cheese
- 150 g grated Parmesan cheese
- Fresh basil
- Extra virgin olive oil
- Salt and pepper
Instructions
- Crush the unpeeled garlic with your hands and fry it in a saucepan for a few minutestogether with a few tablespoons of oil.
- Once it is well colored, remove the garlic and pour the tomato sauce into the saucepan. Add salt and simmer for about 10 minutes.
- In the meantime, wash the aubergines and cut them into slices about 1-2 cm thick.
- Sprinkle a pan with a drizzle of oil and grill the aubergines until they acquire anice golden color. You can also grill them for few minutes directly on the grill. Finally salt them.
- So whip up your parmigiana: pour a ladle of tomato sauce on the bottom of a baking dish, place a slice of eggplant, continue with 2 basil leaves, another ladle of tomato, a snow of grated parmesan and finally a slice of provola. Continue in this order and complete 3 layers: finish with a slice of eggplant, aladle of tomato and a snowfall of Parmesan.
- Bake at 200 °C (392 °F) for about 10 minutes, or until a delicious crust.