Melanzane alla parmigiana (light)
Video Recipe
Instructions
Wash the eggplants, mondatele and thickly lengthwise; Sprinkle with a pinch of salt and let them "cry" on an inclined plane. Then rinse and dry well.
Saute the garlic with the onion, put the sauce and let the heart until thickening the sauce at the end add the Basil.
Make a layer of sauce and eggplant on the bottom of an ovenproof dish, sprinkle with Parmesan, sprinkle with a few slices of mozzarella, drizzle over with a tbsp of tomato sauce and continue to alternate the ingredients until exhaustion.
Remember that the last layer should be of only tomato and grated Parmesan. Then bake and cook for 40 minutes at 180°. Serve very hot. Very nice also remains cold.
Timing
- Preparing:
- Cooking:
Ingredients and dosing for 4 persons
- 1 kg aubergines
- 800 gr tomato sauce
- 150 grams of grated Parmesan
- 250 gr mozzarella
- a few leaves of basil
- .5 onion
- .5 d garlic clove
- 3 tablespoons olive oil
- salt and pepper to taste