Eggplant parmiggiana (light version)

Eggplant parmiggiana (light version)

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Here are the eggplants with parmesan, called parmiggiana, light version. A recipe full of flavors that is reminiscent of good Mediterranean dishes.

Preparation time: 30 min
Cooking time: 30 min + 15 min

Ingredients for 4 persons:

  • 3 beautiful eggplants
  • 5 tomatoes
  • 150 g grated Parmesan
  • 1 branch of thyme
  • ½ bunch of basil
  • a few strands of rosemary
  • 2 onions
  • 2 podsgarlic
  • 1 C. at. s olive oil
  • 1 pinch of salt

Preheat the oven to 180 °. Wash the eggplants. Remove the stalk and slice the eggplants lengthwise (about 1.5 cm thick).

Place them on baking paper on the baking sheet. Let the eggplant slices cook for 30 minutes, turning them halfway through cooking.

Meanwhile, cut the tomatoes in half to seed them (just squeeze them gently in your hands to extract the juice and seeds). Cut them into cubes.
Chop the onion and garlic.

In a casserole dish, heat the oil and brown the onion and garlic. Add the diced tomatoes, the chopped basil, the rosemary, the thyme leaves. Salt. Cook for 20 minutes, stirring occasionally.

In a gratin dish, pour a little tomato sauce, sprinkle with Parmesan then add a layer of eggplant. Repeat until all the ingredients are used up, finishing with a layer of tomato sauce sprinkled with Parmesan.
Bake in the oven for 15 min.

Enjoy your meal !

© Philippe Dufour / Interfel

Video: Grilled Eggplant Parmesan Parmigiana di Melanzane Light (May 2022).