Here is an original way to prepare summer parmesan
They are not rolls nor a real ParmigianaBut these eggplant tacos know how to be loved. These are morsels of eggplant Stuffed with the classic condiment of the most famous dish in southern Italy: Parmigiana.
They are baked in the oven, for a lighter and more digestible yield, and are prepared in a few minutes.
The aubergine must be cut into half centimeter thick slices, just enough because in 10 minutes of cooking they soften and become easily workable.
The stuffing will be a mix of traditional flavors: past tomato puree, mozzarella and grated Parmesan. The toothpick will serve to close the eggplant tacos so that the filling does not come out. Another 15 minutes in the oven is the right time because the summer vegetable last lasts its cooking and the cheese melts so much that it becomes incredibly stringy and enveloping.
Before proceeding with the second bake it will be essential to sprinkle the rolls with grated Parmesan so that, in contact with the heat of the oven, a delicious crust is formed.
Wash the aubergine, remove the petiole and cut into half cm thick slices.
Wet the bottom of a pan (lined with parchment paper) with extra virgin olive oil and breadcrumbs, lay the slices of aubergines, salt, sprinkle with the breadcrumbs on top. Bake in the oven at 200 ° C for 10 minutes.
Mix the tomato puree with a little oil and a pinch of salt and pepper.
Spread the sauce on the aubergine slices (according to the edges), add the mozzarella, the grated Parmesan and close them in a book, fixing them with a toothpick.
Put the tacos in a baking dish, complete with another Parmesan and bake for 15 minutes at 200 ° C. Remove from the oven, remove the toothpick, add a few basil leaf and serve.
