Light eggplant parmigiana, the quick and easy recipe

Who said you have to give up a dish just for its calories? Better to revisit it as we did with the light parmigiana.

Among the recipes with aubergines there is one that everyone can agree on, that of the parmigiana. Those layers of fried aubergines alternating with tomato sauce and mozzarella are truly irresistible but when you need to keep an eye on calories , the question is completely different. So the light parmigiana comes into play, a tasty second course but much lighter than the traditional one.

To prepare the non-fried aubergine parmigiana we first grilled the aubergines , so that they were still tasty and then we passed the dish in the oven. The result is a light eggplant parmigiana that invites the shoe. Are you curious to find out how we prepared it?

How to prepare the light Parmigiana recipe

1. First wash the aubergines and remove the ends. Then cut them into slices half a centimeter thick and grill them on a hot grill for about 2 minutes per side, just long enough for the characteristic lines to form. As they are ready, place them on a plate and season with a pinch of salt.
2. Drain the mozzarella from the preservation liquid, cut it into half-centimeter slices and drain on a couple of sheets of kitchen paper. This step is important in order not to damage the finished dish due to excessive humidity.
3. Get a pan suitable for cooking in the oven and spread a layer of tomato sauce on the bottom. Cover with a first layer of aubergines then start alternating the ingredients : tomato sauce, a pinch of salt, a few basil leaves, a sprinkling of Parmesan cheese and finally the sliced ​​mozzarella. In total we advise you to proceed with 3-4 layers of eggplant . The last one simply cover it with tomato sauce, basil and parmesan.
4. Bake the light Parmigiana in the oven at 180 ° C for 35 minutes then let it cool for about ten minutes before serving.

Obviously we recommend you also try the classic eggplant parmigiana so you can compare them and find out which one is your favorite.

storage

Parmigiana light can be kept in the refrigerator for 2-3 days in an airtight container. You can heat it in a pan, in the oven or in the microwave. It is also possible to freeze it, already portioned, so as to always have it available.