One of the most fun ways to get closer to cooking is by personalizing classic recipes by introducing our preferences and personal touches. Also adding a pinch of creativity, we will be able to fill our recipe book with new creations and dishes that better suit our tastes and our way of life. feed ourselves. Parmigiana is a typical Italian dish based on tomato, eggplant and typical Italian cheeses such as mozzarella and parmesan, in which you can also use other very interesting cheeses such as scamorza affumicata that melts really well and its flavor is wonderful . A classic parmigiana can be a bit heavy because the fat of the cheese is added to the fact that the eggplant is coated and fried and breadcrumbs are also added. To prepare today’s dish we are going to dispense with the breadcrumbs and the batter by doing it this way. gluten-free friendly and reducing the amount of total fat. We can also incorporate other vegetables that we have on hand such as zucchini, spinach, sweet potato… and we can pre-cook them as we like best or as quickly as possible (cooked, microwaved, roasted, etc…). Ingredients for the parmigiana Natural chopped tomato in preserves 400 grams Eggplant 1 large Potatoes 2 medium Portobellos 250 grams Garlic 2 cloves Fresh mozzarella, well drained 2 balls Grated Mozzarella 80 grams Grated Parmesan 90 grams Fresh basil A few leaves EVOO 4 tablespoons Salt and black pepper To tasteThis is the step by step to prepare it: Preparation of the vegetable parmigiana Bake the eggplant Preheat the oven to 180ºC and prepare a wide tray, lining it with greaseproof paper. We cut the eggplant with its skin into slices or sheets, place them on the tray, brush with extra virgin olive oil and add a little salt. Bake for 20 minutes, making sure they don’t burn. Prepare the potatoes With the potatoes we can: use cooked potatoes left over from another preparation or cook in the microwave with their skin. For this last option, once clean and with their skin, they are pricked several times with a fork and wrapped in transparent film. They are cooked in two batches of five minutes at maximum power. Another option is to slice them thinly and bake them with salt and oil at the same time as the eggplant. They can also be cooked in salted water for about 20 minutes. Once we have prepared them, with the formula we have chosen, we will peel them, laminate them and set them aside until we assemble the cake. Sauté the portobellos We also sauté the sliced portobellos with a clove of chopped garlic and a tablespoon of olive oil over high heat for no more than 2 minutes. At the same time and while the rest of the vegetables are baking we can reduce the canned tomato. To do this, brown a clove of minced garlic in a pan with a tablespoon of EVOO and add the chopped tomato. Keep it over high heat for 5-7 minutes until the excess water evaporates, lower it to medium heat and cook for 5 more minutes so that the flavor concentrates. Then, we salt and pepper. Prepare the cake assembly In a roasting pan, we begin by placing the tomato that we have reduced on the bottom, then a first layer of eggplant, sliced potato, sautéed mushrooms and finishing with eggplant. In the middle of each layer we intersperse layers of fresh, grated mozzarella and parmesan, also finishing with cheese and freshly ground black pepper. We cover the roaster with aluminum foil and cook for 25 minutes at 180ºC and 5 more minutes to gratin, making sure it does not burn. We serve with some basil leaves to give that fresh and aromatic touch that completes the dish. The only thing left to do is enjoy!
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