Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, parmigiana light. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
A combination of part-skim ricotta, sliced mozzarella, fontina, and Parmesan cheese allows for even coverage without hiding the eggplant or adding too much fat. Since the recipe debuted, jarred marinara brands have gotten wise to the need for options with less sodium. Repeat layers twice more: sauce, eggplant, cheese.
Parmigiana light is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Parmigiana light is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook parmigiana light using 15 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Parmigiana light:
- Prepare Sugo per condimento 10 minuti cottura
- Get 500 g passata
- Make ready 1 spicchio aglio
- Take Basilico
- Prepare Olio
- Take Sale
- Take Preparazione melanzane 1 ora sottosale
- Get 2 melanzane
- Get Sale
- Take Condimento parmigiana
- Get 1 mozzarella
- Make ready 60/70 g pecorino
- Take Olio sale
- Prepare Basilico
- Take Cottura in forno ventilato 25/30 minuti
Add a layer of grilled aubergines; cover with tomato sauce, grated Parmesan and some of the mozzarella. Add a second layer of aubergines and proceed the same way making as many layers as the ingredients allow. Top the last layer with tomato sauce and grated Parmesan. To phoebew - Well, "fat free" and "part skim" are kind of clues to light vs. heavy-duty traditional Italian.
Steps to make Parmigiana light:
- Ingredienti: melanzane, passata, aglio, basilico, pecorino, mozzarella, olio sale
- Cucinare il sugo con olio aglio e basilico. Per circa 10 minuti, aggiustare di sale. Grigliate le melanzane ormai spurgate della loro acqua.
- Mettere nella teglia un mestolo di sugo sulla base e sistemare le fette di melanzane, condire con altro sugo, mozzarella a dadini, olio e basilico.
- Formare 3 strati e terminare con mozzarella, pecorino e basilico. Infornare a 180 gradi forno ventilato per 25/30 minuti
- Servite la parmigiana tiepida. Buon appetito
If you're worried about nutrition numbers, have a dry cracker instead. This is one of my favorite ways to eat eggplant. Traditionally eggplant parmesan is breaded and fried before baking. I made this lighter by roasting the eggplant in the oven instead, using reduced fat mozzarella and fat free ricotta which reduces the fat and calories significantly. Always use a good parmesan or romano cheese like Locatelli or Reggiano any time a recipe calls for grated cheese.
So that’s going to wrap it up with this special food parmigiana light recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
