🍃 Italian Veggie Parmesan
Italian Veggie Parmesan
Parmigiana eggplants represent one of the most successful dishes of the Mediterranean tradition and have the great advantage of being prepared in advance and then baked in the oven before being served hot and stringy.
I am using a mix of zucchini and potatoes instead of eggplants, but the results are still gorgeous.
I am making lighter but still delicious recipes, air frying the vegetables. They will still be crispy, but the recipe will be much healthier.
1 kg (2.2 pound) of aubergines or mix of zucchini/potatoes
1 kg (2.2 pound) of peeled tomatoes
3 tablespoons of extra virgin olive oil
500 grams (1.1 pound) of mozzarella
100 g (0.2 pound)of grated Parmesan cheese
Chop finely the onions
Add evo oil in a pan and put the onions
Once the onions are lightly brown, add the tomato sauce. Keep cooking at low heat for 20 mins
Add basil and salt
Preparing the vegetable
Wash the vegetables, dry them and peel them.
Cut them into slices lengthwise to a thickness of 2 or 3 mm and place them in a container sprinkling them layer by layer with a little coarse salt to make them lose the water of bitter vegetation. Cover them with a plate and put a weight on them. Leave them like this for at least 30 minutes.
Rinse the vegetables to remove the salt and dry them very well with absorbent paper. Flour the slices one by one and put in the air fryier at 180 C° (355° F) for 20 mins
Take a baking sheet and make a small layer of sauce at the base. Arrange a layer of fried vegetables on top, then sprinkle again with the sauce, grated Parmesan cheese, and a little diced mozzarella.
Spread another layer of vegetables and always cover with parmesan, mozzarella and sauce.
Keep doing until all the ingredients are used up. Finish with a layer of sauce and parmesan.
Bake the parmesan aubergine pan at 200°C (390F) for 30 minutes, making the surface brown in the last 5 minutes of cooking by setting the oven to grill mode.
Remove the parmigiana from the oven and let it cool before completing by spreading a few basil leaves on the surface.