Plato principal
Lighter & Easier Eggplant Parmesan
50 minPara 4Nutri-Score B€€
B
50 min
50 minLighter & Easier Eggplant Parmesan
receta de
Pamela Salzman
@pamela_salzman
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
eggplant (sliced into thin rounds)Frutas y verduras2 piezas
jarred tomato sauce (or homemade fresh tomato sauce)Despensa500 g
mozzarella (shredded or sliced)Lácteos200 g
Parmesan (grated)Lácteos50 g
bread crumbsPanadería40 g
olive oil (for brushing the eggplant)Despensa20 ml
saltEspecias3 g
por ración
Nutrición
193kcal
- Carbohidratos
- 15 g
- Proteínas
- 10 g
- Grasas
- 11 g
lo que usará
Utensilios
Horno
Bandeja de horno
Fuente de horno
Pincel de cocina
paso a paso
Preparación
- Paso 1
Roast the eggplant
- Slice the eggplant into thin rounds and brush with olive oil.
- Season with salt and spread on a baking tray.
- Roast until tender and lightly golden.
- Paso 2
Layer the casserole
- Spread a little tomato sauce in the bottom of a baking dish.
- Alternate layers of roasted eggplant slices and tomato sauce.
- Paso 3
Top and bake
- Top the casserole with mozzarella, Parmesan and bread crumbs.
- Bake until the cheese is melted and the top is golden.
- Paso 4
Rest and serve
- Let the casserole rest for a few minutes before slicing and serving.