Parmiggiana lightweight version of eggplant


Here are the eggplant parmesan, tell parmiggiana light version. A recipe full of flavors that n’is reminiscent of the good Mediterranean food.

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

Ingredients for 4 people:

  • 3 beautiful Eggplant
  • 5 tomatoes
  • 150g grated parmesan
  • 1 stalk thyme
  • ½ bunch basil
  • few strands rosemary
  • 2 onions
  • 2 clovesgarlic
  • 1 c. to. s olive oil
  • 1 pinch of salt

Eggplant recipe parmiggiana:

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

Place on parchment paper on a baking sheet. Let the eggplant bake 30 minutes, turning halfway through cooking.

Meanwhile, cut the tomatoes in half to remove the seeds (just press them gently in his hands to extract the juice and seeds). The dice.
Chop the onion and garlic.

In a casserole, make heat oil and sauté onion and garlic. Add diced tomatoes, chopped basil, rosemary, thyme leaves. Season with salt. Cook 20 minutes, stirring occasionally.

In a baking dish, pour a little tomato sauce, sprinkle with Parmesan cheese then add a layer of eggplant. Repeat until all the ingredients, ending with a layer of tomato sauce sprinkled with parmesan.
Brown in the oven 15 minutes.

Bon Appetite!

© Philippe Dufour / Interfel