Parmigianna
6 servings
60 minutes
A great alternative to regular lasagna, since the lack of pasta makes the dish lighter.
1
Cut the eggplants and zucchinis lengthwise into pieces 3–5 mm thick and grill them on both sides.
- Eggplant: 1 piece
- Courgette: 2 pieces
2
At the same time, prepare the Bolognese sauce in another pan: sauté the minced meat, then add chopped tomatoes with juice, salt, pepper, and oregano. Mix and simmer for 10 minutes to retain the juice.
- Ground meat: 300 g
- Plum tomatoes in their own juice: 400 g
- Oregano: pinch
- Salt: to taste
- Ground black pepper: to taste
3
Prepare béchamel sauce: in a saucepan over medium heat, heat milk with butter, salt, pepper, and nutmeg. Once the sauce boils, reduce the heat and slowly add flour while constantly whisking. The amount can vary; the sauce should be like a liquid semolina porridge. Cook for 2 minutes.
- Milk: 1 glass
- Butter: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Ground nutmeg: 1 teaspoon
- Wheat flour: 100 g
4
Grate mozzarella cheese on a medium grater. Preheat the oven to 180 degrees. Prepare the mold by greasing the bottom and sides with vegetable oil or lining it with paper.
- Mozzarella cheese: 3 pieces
5
Divide all ingredients into two or more parts depending on how many times the layers will repeat. Lay the first layer tightly with vegetables. Then spread the Bolognese sauce evenly. Drizzle with béchamel sauce and spread again. Evenly sprinkle with mozzarella. Repeat as many times as there will be layers.
- Eggplant: 1 piece
- Courgette: 2 pieces
- Ground meat: 300 g
- Plum tomatoes in their own juice: 400 g
- Oregano: pinch
- Salt: to taste
- Ground black pepper: to taste
- Milk: 1 glass
- Butter: 50 g
- Ground nutmeg: 1 teaspoon
- Wheat flour: 100 g
- Mozzarella cheese: 3 pieces
6
Place in the oven for about 15-20 minutes. When the cheese on top starts to turn golden, take it out. Wait a bit for the cheese to set, then you can slice the dish and serve it on plates.
