Eggplant and pepper parmigiana
The characteristic of this eggplant and pepper parmigiana is that it is incredibly good as well as healthy. Vegetarian recipes are often the easiest to make, in this case you only have to wait for the cooking times of the vegetables. This vegetarian dish is the demonstration that it is possible to prepare a parmigiana without frying that is as good as the traditional one. The peppers, roasted in the oven, will give sweetness and aroma to your dish and the baked eggplants will be soft and light. Discs of vegetables alternating with sauce and mozzarella, the result is a stringy tower of goodness. You can do like me and prepare single portions or make a more rustic vegetable parmigiana and use a large baking tray. I find the single portions very comfortable and refined, but choose what you prefer.
Ingredients
500 g aubergines500 g red and yellow peppers200 g mozzarella100 g grated cheesetomato pulporeganoextra virgin olive oilsaltPepper
How to do it?
Wash vegetables. Cut the aubergines into round slices about 1 cm thick, place them on baking trays, season with very little oil, salt and pepper. Bake for twenty minutes in the oven at 180°C. Roast the peppers in the oven simply by placing them on a baking sheet and baking them at 180°C for 40 minutes. Once the peppers are cooked, peel them and deprive them of the seeds, drying them, finally, with kitchen paper. Slice the mozzarella. Season the tomato pulp with oregano, oil, salt and pepper. Using metal rings or disposable molds, arrange eggplant, mozzarella, tomato and peppers in alternating layers. Once the molds are filled, add more tomato and grated cheese. Bake in the oven with the strong grill until golden brown. Before serving, let stand for a few minutes.
The characteristic of this eggplant and pepper parmigiana is that it is incredibly good as well as healthy. Vegetarian recipes are often the easiest to make, in this case you only have to wait for the cooking times of the vegetables. This vegetarian dish is the demonstration that it is possible to prepare a parmigiana without frying that is as good as the traditional one. The peppers, roasted in the oven, will give sweetness and aroma to your dish and the baked eggplants will be soft and light. Discs of vegetables alternating with sauce and mozzarella, the result is a stringy tower of goodness. You can do like me and prepare single portions or make a more rustic vegetable parmigiana and use a large baking tray. I find the single portions very comfortable and refined, but choose what you prefer.
Ingredients
500 g aubergines
500 g red and yellow peppers
200 g mozzarella
100 g grated cheese
tomato pulp
oregano
extra virgin olive oil
salt
Pepper
How to do it?
Wash vegetables. Cut the aubergines into round slices about 1 cm thick, place them on baking trays, season with very little oil, salt and pepper. Bake for twenty minutes in the oven at 180°C. Roast the peppers in the oven simply by placing them on a baking sheet and baking them at 180°C for 40 minutes. Once the peppers are cooked, peel them and deprive them of the seeds, drying them, finally, with kitchen paper. Slice the mozzarella. Season the tomato pulp with oregano, oil, salt and pepper. Using metal rings or disposable molds, arrange eggplant, mozzarella, tomato and peppers in alternating layers. Once the molds are filled, add more tomato and grated cheese. Bake in the oven with the strong grill until golden brown. Before serving, let stand for a few minutes.
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