Plat
Lighter & Easier Eggplant Parmesan
50 minPour 4Nutri-Score B€€
B
50 min
50 minLighter & Easier Eggplant Parmesan
recette de
Pamela Salzman
@pamela_salzman
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
eggplant (sliced into thin rounds)Fruits et légumes2 morceaux
jarred tomato sauce (or homemade fresh tomato sauce)Épicerie500 g
mozzarella (shredded or sliced)Produits laitiers200 g
Parmesan (grated)Produits laitiers50 g
bread crumbsBoulangerie40 g
olive oil (for brushing the eggplant)Épicerie20 ml
saltÉpices3 g
par portion
Nutrition
193kcal
- Glucides
- 15 g
- Protéines
- 10 g
- Lipides
- 11 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Plat allant au four
Pinceau de cuisine
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Top and bake
- Top the casserole with mozzarella, Parmesan and bread crumbs.
- Bake until the cheese is melted and the top is golden.
- Étape 4
Rest and serve
- Let the casserole rest for a few minutes before slicing and serving.