If you want to show off with a simple, satisfying and nutritious dish; We propose that you prepare for a protein scene This traditional Italian recipe will only take a few minutes.
Eggplant parmigiana
Far calcium, vitamin D and proteins quality as well as with a reduced carbohydrate intake, we can make some aubergine parmigiana in a very short time.
We need four people: two eggplant, 200 grams of ketchup100 grams of grated parmesan, 300 grams of this mozzarella fresh, A egg, a little milk and extra virgin olive oil as well as basil, salt, pepper and the ingredients we like most to flavor the dish.
We will start by preheating the oven to 180ºC and then we will cut the aubergines, well washed but with their peel. into half centimeter slices. We let it rest in a colander sprinkled with salt for about 10 minutes so that it releases the liquid and does not become bitter. Subsequently the we wash and dry with kitchen paper.
On a hot plate with olive oil let’s roast the aubergine slices on both sides and place them on absorbent paper.
In a baking dish, place a base of tomato sauce on top We neatly arrange a layer of aubergines, grated parmesan and mozzarella.. We continue with more layers, adding a few fresh basil leaves to the center if we wish.
We finish with the aubergines and in a bowl Beat an egg with a drop of milkwe mix and cover the last layer of aubergines on top, finally being able to sprinkle more grated cheese.
Bake for about 20 minutes or until the top is golden and the cheese has melted, then serve hot.
AND traditional Italian dish with aubergines It is an excellent source of quality protein derived from the dairy products contained in the recipe, it also provides calcium in high proportions and is a low carbohydrate recipe.
It will effectively satiate us and comfort us on a cold day, being a very easy and quick recipe elaborate.
In Vitonica | Healthy dinners: the best recipes
In Vitonica | Recipes rich in proteins
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Interview between Time.news Editor and Culinary Expert on Eggplant Parmigiana
Time.news Editor: Welcome, everyone! Today, we have the pleasure of speaking with Chef Marco Rossi, a culinary expert and advocate for healthy Italian cuisine. Chef Rossi, thank you for joining us.
Chef Marco Rossi: Thank you for having me! It’s great to be here.
Editor: Today, we’re diving into a delightful dish that many love: Eggplant Parmigiana. It’s not just delicious but also packed with nutrition. Can you tell us why this dish stands out for you?
Chef Rossi: Absolutely! Eggplant Parmigiana, or “Melanzane alla Parmigiana” in Italian, is a classic comfort food that highlights the versatility of eggplant. It’s rich in calcium, vitamin D, and proteins, making it a nutritious choice. Plus, it’s relatively low in carbohydrates compared to many other traditional pasta dishes.
Editor: That’s fascinating! It’s always wonderful when a dish can be both satisfying and healthy. What’s the secret to preparing a memorable Eggplant Parmigiana?
Chef Rossi: The key lies in the quality of your ingredients. Using fresh eggplants, high-quality mozzarella, and authentic Parmesan cheese elevates the dish significantly. Additionally, layering flavors with fresh basil, a pinch of salt, and pepper can enhance its taste. Don’t forget that extra virgin olive oil plays a vital role in bringing everything together.
Editor: Speaking of preparation, could you guide us through the basic steps to create this delicious dish in a short amount of time?
Chef Rossi: Certainly! First, you’ll want to preheat your oven to 180ºC. While it’s heating, slice the eggplants thinly. You can then sauté them lightly in olive oil until they’re golden. Afterward, you layer the eggplant in a baking dish with ketchup, fresh mozzarella, and grated Parmesan cheese. Just repeat those layers until everything is used up!
Editor: Sounds simple enough! Is there any specific recommendation you have regarding the sauce or ketchup?
Chef Rossi: Using a rich, homemade tomato sauce is often preferred, but for quick meals, high-quality ketchup can work in a pinch. The key is to ensure that it’s well-seasoned with herbs like basil and perhaps some garlic. It adds depth to the overall flavor!
Editor: Great tip! And how do you feel about serving it? Any suggestions on sides or pairings?
Chef Rossi: Eggplant Parmigiana is quite filling on its own, but it pairs beautifully with a light salad or some crusty bread. A glass of red wine, like a Chianti, complements it well too. It turns a simple meal into something quite special.
Editor: Fantastic suggestions, Marco! It’s clear that Eggplant Parmigiana is not just a meal; it’s an experience. Before we wrap up, any final thoughts on cooking in a health-conscious way?
Chef Rossi: Embrace fresh, seasonal ingredients whenever possible. Cooking doesn’t have to be complicated to be healthy. Simple recipes with quality ingredients can create profound flavors — just like Eggplant Parmigiana!
Editor: Thank you, Chef Rossi, for sharing your insights with us today. I’m sure our readers will be inspired to try making Eggplant Parmigiana at home!
Chef Rossi: Thank you! I hope they enjoy creating it as much as I do. Happy cooking!
Editor: And that wraps up our conversation! Be sure to check out the full recipe and get cooking!