Did you passed the swimsuit test? Whether it’s yes or not, we chose this recipe of Light Aubergine Parmigiana because it still smells of Summer! Steamed aubergines instead of fried, a bit of Mozzarella, Extra virgin Oil and tomato sauce, here for you a tasty dish that satisfied hunger and senses, and keep in fit! And also it’s very easy and fast to make, you can put in a Lunch Box and enjoy it everywhere. At the beach? On the mountain? (in the office?)
Don’t forget the proper wine matching: lightness calls for lightness, so why don’t enjoy the Light Parmigiana with a chilled glass of Charme Sparkling Rosé of Merlot Annafrancesca? The fine bubbles clean the mouth from oil, the nice acidity balances the sweetness of aubergines and mozzarella, it’s flavour keeps up with that of the tomato sauce and herbs. The ideal serving temperature of the wine is 4-6°C (so well chilled!); with hot weather of this end of summer it’s a push of energy!
LIGHT AUBERGINE PARMIGIANA
No grams or quantities for this recipe, because it’s up to you! For a medium baking dish a couple of big aubergines are enough; slice them into 0,5cm thick slices, steam for a little time (or cook them on a pan with some oil) until just tender. Lay them on the slightly greased baking dish alternating with layers of mozzarella (and more different cheese as your preference), and tomato sauce, oregano and a little bit of extra virgin olive oil. Don’t forget to season each layer! How many cheese, sauce and so on? Depending on your taste, if you like it more cheesy or more veggie, if you like tall or with a couple of layers only. End with mozzarella and grated Parmigiano (it makes a oohhh sooo tasty crunchy crust when baked) . Bake the Light Aubergine Parmigiana for about 15 minutes or until mozzarella melts. For a strongest taste, add also some slices of Crudo Ham.
Now it’s time to open a bottle of Charme Sparkling Rosé of Merlot and have a sip (you know that it will be a whole glass) while waiting for your meal…