Summer Recipe – Light Parmigiana
Ingredients (4 serves)
- 2 round aubergines
- 2 courgettes
- 3 big tomatoes
- 3 shallots
- 200 gr mozzarella cheese
- 1 chilli pepper
- Salt
- Evo oil
- Basil
Directions
Wash the aubergines, courgettes and tomatoes before cutting and slicing them. Grill them on a plate, a couple of minutes per side, adding a pinch of salt and oil. Cut the mozzarella into slices. Separately, chop the chilli and shallot into very small pieces, add 4 tablespoons of oil and half a tablespoon of salt. Crush and mash the ingredients in a mortar with a pestle until a sort of cream is created.
Prepare the parmigiana by placing on an aluminum container a slice of aubergine, one of mozzarella, one of courgette, one of tomato and again the aubergine. Brush each slice of vegetable with the previously prepared cream. Repeat the operation for your 4 portions. Bake for 15 minutes at 180 degrees. Arrange the parmigiana in our lacquered aluminum plate and serve adding some basil leaves.
