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Eggplant parmigiana

Easy, 35 minutes

Eggplant parmigiana

Level: Easy

Preparation time: 25 minutes

Cooking time: 10 minutes

Yields: 2 people

Country: Italy


Recipe submitted by Serena Tassi on behalf of Società Italiana di Nefrologia


  • 1 eggplant 40 g protein-free breadsticks
  • 200 g tomato sauce
  • 250 ml seeds oil
  • 40 g Parmigiano Reggiano cheese
  • 5 basil leaves

Calories per serving

334 kcal


g 19


g 28


mg 67


mg 306


g 2


mg 37


  1. Cut the eggplant into thin slices and blanch them in unsalted boiling water for 30 seconds. Repeat this procedure 2 more times.
  2. Then dry the eggplant slices with absorbent paper.
  3. Fry the eggplant slices in a pan with already boiling oil.
  4. Spread a part of the tomato sauce on the bottom of a pan and cover the entire surface with a layer of eggplant slices.
  5. Then add another layer of tomato sauce, adding the basil leaves and a sprinkling of crumbled protein-free breadsticks.
  6. Continue with the layers until you run out of ingredients.
  7. Finally, bake in the oven at 180° for 10 minutes.

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