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You have to try this starter. It is a luxury aperitif that is prepared with aubergine, mozzarella and tomate.
If you look, these are the ingredients of del traditional italian dish de Eggplants parmigiana but this time we have used them to make a lighter, less caloric and fresher dish.
Depending on the size you can serve it as a starter or as a second course. Ideally, all ingredients should have a diameter similar.
Summer parmigiana
An original and perfect starter for the most exquisite palates. It has natural tomato, aubergine and mozzarella.
- ascen jimenez
- Kitchen: Italian company
- Recipe type: vegetables
- Calories: 90
- Rations: 6
- Cooking time:
- Total time:
Ingredients
- 1 eggplant
- 2 tablespoons of flour
- Abundant oil for frying
- Mozzarella
- Fresh tomato
- Parsley, basil, or oregano
Preparation
We cut the aubergine into thin slices and put it in a bowl with water and salt, where it will stay for half an hour.
We remove them from the bowl, rinse them under running cold water, drain them and dry with absorbent paper.
We coat each slice with a little flour.
We fry them in plenty of hot oil.
If they are very large, with a pasta cutter we can cut them round, so that they are the size of tomato and mozzarella.
We also cut the tomatoes and mozzarella into thin slices.
We assemble our parmigiana by first putting a tomato slice, then an aubergine slice, a mozzarella slice ...
We can join all the layers with a skewer stick, as seen in the image.
We crown the tower with a basil leaf, parsley or another aromatic herb.
More information - Aubergines "parmigiana"