A great classic of Italian cuisine, baking makes the recipe lighter than the original. It is a dish rich in Mediterranean flavors and loved by everyone for its goodness and simplicity
Slice the eggplants into rounds about half a centimeter thick
2
Arrange the eggplants on a baking sheet with a drizzle of oil and a bit of salt, then bake at 170 degrees Celsius for 30 minutes
3
Heat the tomato sauce in a pan with olive oil and salt. Cook for a few minutes until it slightly thickens
4
Remove the eggplants from the oven and assemble portions by layering each eggplant slice with a bit of tomato sauce, some shavings of Parmigiano Reggiano, and some mozzarella
5
Bake at 180 degrees Celsius for 30 minutes, then an additional 5 minutes in fan mode. Once ready, plate and garnish with a bit of fresh basil
Cost
The cost is negligible, each portion is certainly under one euro
Health
Baking helps keep the recipe lighter compared to the original which involves frying the eggplants, but the amount of oil used is not insignificant. If you are on a diet, avoid asking for seconds
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Rate
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