Pasta Alla Parmigiana is a typical dish of Italian cuisine, originating from the Emilia-Romagna region. It is a tasty and flavorful first course, prepared with mezzi rigatoni, eggplants, tomato, parmesan cheese, garlic, and mozzarella. It is an easy recipe to prepare and suitable for any occasion.
Peel the eggplants, slice them into rounds, salt them, and let them sit for about an hour to release water
then fry them in hot oil
Prepare the sauce with oil, garlic, tomato, and basil
Cook the pasta al dente, season it, place a layer in an oil-greased baking dish, cover with a layer of eggplants, slices of scamorza, and sprinkle with parmesan; repeat until all ingredients are used
Finish with eggplants, sauce, and cheese
Grill in the oven
Frying Pan
Pot
Grater
Store in the refrigerator in an airtight container for up to 2 days
Italia
| Energy (kcal) | 154.39 |
| Carbohydrates (g) | 20.48 |
| of which Sugars (g) | 2.08 |
| Fat (g) | 4.6 |
| of which Saturates (g) | 2.54 |
| Protein (g) | 8.16 |
| Fiber (g) | 1.8 |
| Sale (g) | 0.06 |
