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From New York, la piu bella che c’è! Album di foto con Light Parmesan

5 Maggio 2014

emoticibo new york

emoticibo new york

emoticibo new york

emoticibo new york

emoticibo new york

emoticibo new york

emoticibo new york

emoticibo new york

emoticibo new york

emoticibo new york

emoticibo new york

Oh good morning, today I am in NY and I give you a new recipe. I feel very moved by this. So, I give you my today’s recipe: light Parmesan, because I want you to eat healthy food.

Ingredients

  • 4 eggplants
  • 300 gr chopped tomatoes
  • 250 gr mozzarella
  • 100 gr grated Parmesan
  • 1 clove of garlic
  • 4 or 5 leaves of basil
  • extra-virgin olive oil
  • Salt, to taste

Preparation

Wash the eggplants and cut them into long, thin strips. Grill them, then salt them and set them aside. Peel the garlic and sauté in a little olive oil, add the tomatoes ad salt. Simmer for 30 minutes. When you torn off the fire add the basil. Cut mozzarella into thin strips. Set the oven 200 degrees C. Take a square pan and layer it, first with half of the strips of eggplant, then with half of the mozzarella, then half of the tomatoes and half of the grated Parmesan. Repeat in the same order with the remaining ingredients. Bake for 30 minutes. Enjoy!

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