Light aubergine parmigiana with green salad

Ingredients

For 1 serving

• Eggplant300 g
• Tomato passata150 g
• Light mozzarella80 g
• Parmigiano Reggiano15 g
• Basilto taste
• Mixed salad greens80 g
• Bread40 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Wash and trim the aubergines and slice them lengthways about 5 mm thick.
2. Heat a griddle or non-stick pan over high heat and grill the slices for 2 minutes per side, until soft and marked with dark lines; salt them lightly. Preheat a conventional oven to 190 °C.
3. Meanwhile heat half the oil in a small pan, pour in the tomato passata, salt it, add a few basil leaves and simmer over low heat for 10 minutes, until slightly thickened.
4. Dice the light mozzarella and leave it to drain in a sieve so it doesn't release water in the oven; grate the Parmigiano Reggiano.
5. Spread a little sauce in a small baking dish, then alternate layers of aubergine, sauce, mozzarella, Parmigiano and basil; finish with sauce and Parmigiano.
6. Bake for 25 minutes, until bubbling at the edges and golden on top; let it rest for 5 minutes before cutting so the layers hold together.
7. Meanwhile wash and dry the mixed salad, dress it with the remaining oil, salt and black pepper and serve it with the parmigiana and the bread.