Preparation: 60 mins
Cooking: 20 mins
Servings for: 4 people
| Gluten free | Vegetarian |
A recipe from the culinary tradition, revisited to make it lighter.
- 3 large aubergines
- 700 ml of tomato puree
- 300 g of mozzarella
- 100 g of grated parmesan
- a few basil leaves
- 2 tablespoons of Fonte Torre extra virgin olive oil
Preparing lightened eggplant parmesan
Wash the aubergines and cut them into fairly thin slices (less than 1 cm), without peeling them. Then place them in a colander, salt them and leave them to soak in water for at least 40 minutes, so that they lose their bitterness.
In the meantime, cut the mozzarella into cubes, or even better, put them in the potato masher and you'll get strands of cheese that will melt more easily. When the aubergines are ready, dry them and cook them on an electric pan or in the oven at medium temperature, placing them on a pan and brushing them with a little extra virgin olive oil. If you use the electric grill, remember to preheat the oven to 180 degrees because you will need it shortly after.
Once the aubergines are cooked, take a fairly large pan and start preparing the layers of vegetables and cheese. Pour a layer of tomato puree first, so as to cover the entire bottom of the pan, then put a layer of aubergines, one of mozzarella and a good sprinkling of Parmesan. At this point put the pan in the oven for about 20 minutes.
Serve piping hot and garnish with a few fresh basil leaves.
An excellent idea is also to prepare the aubergines with parmigiana in larger doses and freeze them using the special aluminum containers.
In this way you will be able to amaze your guests even when you don't have much time to devote yourself to cooking.