Light Parmigiana with Focaccia al Formaggio @Tossini
Eggplant Parmigiana with the Focaccia al Formaggio Tossini, a tasty and light idea for our lunch.
Yields: 4 
Prep: 10Min ~ Cooking Time: 15Min 
Diff: Easy
- 1 Eggplant
- 1 Tomato
- 1 Mozzarella cheese
- Grated cheese
- Fresh basil leaves
- Salt
- Evo Olive oil
Info
Yields: 4 Prep: 10Min ~ Cooking Time: 15Min Diff: Easy
Ingredients
- 2 Confezioni di Focaccia al Formaggio Tossini- 1 Eggplant
- 1 Tomato
- 1 Mozzarella cheese
- Grated cheese
- Fresh basil leaves
- Salt
- Evo Olive oil
Introduction
For the second recipe with the Focaccia al Formaggio Tossini, I’ve chosen a mean dish, a classic recipe of the Italian culinary tradition. I’m talking about the eggplant parmigiana even if my version is lighter and more quick than the original one. I’ve made 4 little servings but, if you prefer, you can use the entire Focaccia and cook your parmigiana in a rectangular baking dish. Let’s cook together!
Directions
- Cut the eggplant into thin rounds, arrange them in a baking tray lined with parchment paper, add a pinch of salt and bake for about 15min.
- Make two circles on each Focaccia using a round cutter. Cut into thin slices the mozzarella and the tomatoes (soak up the excess liquid from the mozzarella using some kitchen paper).
- Once the eggplant slices are ready you can start to make the little servings of parmigiana: place over an oiled baking dish 4 slices of eggplant, then I put sequently one circle of focaccia, one of mozzarella, one of tomato, one leaf of basil and, again, another slice of eggplant. I finish with one slice of tomato and grated cheese.
- Bake at 200 degrees until the cheeses will melt, about 5 minutes.
