Light pan-fried aubergine parmigiana: the easy Monday lunch

Presentation

It is easy to prepare and has nothing to envy to the traditional one. There pan-fried eggplant parmesan it is a second course (or an appetizer, if enjoyed in Southern Italy) with a summer flavor.

Although it is a dish that is usually cooked in the oven, parmigiana is one summer dish to all effects. Its main ingredients are the most classic of the summer: aubergines, fried or grilled – not before having put them in salt to release the vegetation water, and tomato puree, preferably fresh and homemade.

To cook it in a pan, in the version more light, just grill the vegetable cut into thin slices to use as the base of the dish. The rest of the recipe follows the classic procedure: the layer of tomato, parmesan and mozzarella (better if deprived of the milk) or galbanino, and then again until you reach the edge of the pan.

The result is a delicious, healthy and perfect dish to be enjoyed both hot and cold.

Light pan-fried aubergine parmigiana

The layers are as many as the width of the pan used allows; the last layer will be made of tomato, parmesan and mozzarella. Twenty minutes on medium heat with a lid on and another 10 without.

Ingredients

  • 2 oval aubergines
  • 100 g grated parmesan
  • 375 g mozzarella (3 pieces)
  • 400 g tomato puree
  • Sale q.b.
  • Extra virgin olive oil to taste

Procedure

Wash the aubergines, remove the stem and cut them into thin slices.

Grill the aubergines on both sides and cut the mozzarella into slices.

Put a drizzle of extra virgin olive oil on the bottom of the pan and make a layer of aubergines, so as to cover the whole pan.

Add a pinch of salt and some tomato puree which you will then distribute over the aubergines.

Add some slices of mozzarella and then sprinkle with grated Parmesan.

Cover with other slices of grilled aubergines, more salt, tomato puree, mozzarella and parmesan, continue in this way until you get 4 layers of aubergines.

The last layer must be tomato, slices of mozzarella and plenty of Parmesan.

Cover the pan with a lid, put on medium heat and cook for 20 minutes.

Then remove the lid and continue cooking for another 10 minutes.

When the pan-fried aubergine parmigiana is ready, remove it from the heat and serve piping hot.

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