September 29, 2015
Today we offer you the recipe for non-fried eggplant parmesan, ideal for those who don't want to give up the flavors of the traditional recipe, but without being weighed down by it.
INGREDIENTS:
- for about 20-25 minutes.
- In the meantime, in a non-stick casserole fry the garlic clove with two tablespoons of extra virgin olive oil, add the peeled tomatoes and cook for 8-10 minutes. Before the end of cooking, add the basil leaves, a pinch of pepper and add salt.
- When the aubergines and the sauce are ready, take a non-stick pan and start making the layers as follows: one of aubergine, one of tomato, one of mozzarella in pieces and finally a sprinkling of parmesan and continue until you reach the edge of the pan. Conclude the surface layer with the sauce, shredded mozzarella and parmesan.
- Put in the oven and cook your aubergine parmigiana at 180° for about 15-20 minutes until it is ready. the mozzarella will not turn out; well melted.
- Serve at the table
