Preparation time
60 minutes (including cooking)
Difficulty
Easy
Servings
4 people
Ingredients
600 g frozen roasted eggplant
100 g mild provola cheese
500 g tomato purée
50 g grated Parmesan cheese
Half a white onion
Extra virgin olive oil, to taste
Salt, to taste
Preparation
Allow the eggplant to thaw at room temperature.
Finely chop the onion, pour the olive oil into a saucepan and prepare a light sauté as the base for the sauce that will dress our lighter eggplant parmigiana. Let the sauce cook for about 20 minutes.
Separately, dice the provola cheese.
Now assemble the parmigiana: in a rectangular baking dish, arrange a layer of eggplant, top with some sauce and finish with provola and grated cheese. Continue layering until you have used up all the ingredients, and top the eggplant parmigiana with a generous sprinkling of Parmesan.
Bake for about 25 minutes at 200°C in a fan-assisted oven.
Before serving our lighter parmigiana, let it rest for at least 20 minutes so you can cut neat, compact portions.
You can also enjoy this lighter version of eggplant parmigiana warm: store it in the fridge for up to 3 days and gently reheat it when needed.
