Light parmigiana with sun dried tomatoes

Method

1. Thinly slice the aubergines and the zucchini. 
2. Season the vegetables with salt, pepper and a drop of extra virgin olive oil.
3. 
Cook the vegetables on a griddle. 

4. Arrange the vegetables on a baking tray alternating aubergines, zucchini and Zero Olio® Garden Scent Sundried Tomatoes with chopped basil and grated Parmigiano cheese.
5. 
Cook in the oven at 220°C for 10 minutes and serve.

Chef's tip

If you want to make it a bit softer, you can add some béchamel or diced mozzarella in between the layers. 

Serving suggestion

Serve after a light first course or as a one pot course with some crispy bread, crackers or croutons. 

Wine selection

Chianti Classico DOCG, Merlot, Pinot noir. 

Family tip

This content is not available yet :)

Dish history

The parmigiana is a traditional dish made of fried aubergines with tomato, mozzarella, basil and parmesan, all baked and served warm. Its origins are as yet uncertain, there is disagreement on whether it was invented in Sicily, in Naples or in Parma. As far as we are concerned, we think that the most important thing is that it was created, regardless of where! Here we suggest a lighter and slightly different version of this dish, with grilled aubergines, zucchini and sun-dried tomatoes, ideal in summer when those vegetables are in season. Feel free to experiment and create your own variations! We believe that, as long as the ingredients are good, it can only be successful!