Eggplant Parmigiana Light

September 22, 2008 8:06:04 AM PDT
Chef Federico Comacchio and Chef Francesca Marsetti of Phil Stefani's 437 Rush share a delicious recipe. Ingredients for 10 servings:
  • 5pc Eggplant Italian Medium
  • 5 n Mozzarella(Bufala)
  • 10 pc Ripe Plums Tomatoes
  • 1 oz White Onion
  • 7oz Grana Padano grounded
  • Salt & Pepper
  • Extra Virgin Olive Oil
  • Fresh Basil
Slice the Eggplant and dispose on sheet pan dressing with a touch of salt and Extra Virgin Olive Oil

Cook in the oven at 392f for 10 min.

Put the eggplant on the side

Prepare a fresh tomato sauce, searing first the onion finely chop with Evo then add the tomatoes in pieces, regulate with salt and pepper, cook for 10 min.

Blend the sauce and filter with a chinos.

Slice the Mozzarella

Combine layers, first the eggplant then the mozzarella follow by a touch of tomato sauce

Keep alternating the ingredients combining 3 layers, top with a touch of grounded Grana Padano.

Bake for 15 min at 392f.

Finish with a touch of Evo serving in the plate


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