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Italian eggplant parmesan recipe, light version

Italian eggplant parmesan recipe, light version

Summer and eggplant parmesan or parmigiana recipe, how can we resist? The scent of basil and tomato fills the nostrils making the thoughts go to sandy beaches and blue sea, the eggplants are juicy and the parmesan gives taste and a note of goodies. In case of a lactose intolerance, you can choose lactose-free mozzarella, but you can also prepare this dish without mozzarella and use only Parmesan. Finally, the eggplant parmigiana that we propose today is in a light version, because the eggplants are not fried, but grilled! So what are you waiting for? Prepare eggplant parmigiana with us! Parmigiana can be eaten hot or cold, to everyone's delight!

Ingredients

1.2 kg of round and large eggplants
800 grams of ripe tomatoes
400 grams of tomato pulp
3 mozzarellas
2 cloves of garlic
Grated Parmesan cheese
Basil
Extra virgin olive oil
Sea salt

Preparation of the tomato sauce

The advice is to prepare the tomato sauce a day before in order to lighten the workload. Wash the tomatoes and cut them into slices. Chop the garlic and brown it in a pan with a drizzle of extra virgin olive oil. Add the chopped tomatoes and a pinch of coarse salt, cook for about ten minutes, stirring often. After about ten minutes, try to crush the tomatoes with the help of a fork. Pour the tomato pulp and plenty of basil and cook for twenty minutes, stir often.

Preparation of the eggplants

Wash and peel the eggplants, then cut them into slices, about 1 cm thick. Arrange the eggplants on a colander and sprinkle them with salt, let them rest for an hour so that they lose their water. After this time, rinse the eggplants and squeeze them, then dry them with a paper towel. Heat a cast iron pan or the grill and cook the eggplants on both sides.

Preparation of the eggplant parmigiana

In a baking dish pour a thick layer of tomato sauce. Then, on this layer place another layer of eggplants. On the eggplants arrange the slices of mozzarella and finally a generous handful of Parmesan. Make a small layer of tomato sauce and arrange the eggplants. Add slices of mozzarella and parmesan. Cover with a light layer of tomato sauce and continue until the ingredients are used up. The last layer is given by abundant tomato sauce, a sprinkling of parmesan and a few slices of mozzarella. Bake in the oven at 180 degrees for twenty minutes, serve and enjoy!
AUTHOR
She combines her passion for a natural lifestyle and her university studies, she has indeed a Master of Science degree in Physics and a PhD in Physics in the field of biophysics. Reading scientific articles, being updated with the latest scientific researches and testing new methods and recipes is since always her job that, we hope, has become useful to you.
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