Parmigiana light to eat when you’re diet

The eggplant parmesan is always a dish that is very loved, but ahimè rich in fat and calories. This traditional dish meditetrranea in fact, it includes l’use of fried eggplant, tomato sauce, ground meat and melted cheese. But don’t think you have to give up to always have the eggplant parmesan, we propose, in fact, a light version of this traditional dish. Just some little trick to make it light and tasty, bring to the table when you want to.

Here’s the recipe that we suggest to eat a parmigiana light very good!

Ricetta Parmigiana Light

Ingredients (for 2 servings)

  • Half a kilo of eggplant
  • 500 gr of tomatoes
  • 150 grams of mozzarella cheese
  • a po’ s basil leaves
  • a shallot fresh
  • 2 tablespoons extra-virgin olive oil
  • salt
  • pepper



first wash well the aubergines, wipe them, and slice them enough purpose in the direction of the length. Put the eggplant posandole on the table and cospargendole with a pinch of salt and finally holes relax and have a rest on an inclined plane. After a few hours wash well the aubergines, dry them with a tea towel and let it brown. Then put the eggplants one at a time on the grid for oven.

Immediately after wash the tomatoes and cut them into small cubes. Heat l’extra virgin olive oil’olive oil in a pot and do it well brown the chopped shallots in the end, combined with the shallots warmed in the’oil on the tomatoes, then add the basil and the salt. Cook everything for about 20 minutes and at the end of cooking, sprinkle the whole with the chili powder. Place on a baking dish oiled a layer of eggplant, then put on some layer of eggplant, a few slices of mozzarella cheese and a ladle of tomato sauce, terminating with the mozzarella. Bake in the oven at 180 °C in the oven for 40 minutes.

Cuocila to the grid to make it super light

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