Time of preparation
about 1 hour total
What did I use
a grilled, a knife, a cutting board, a little bowl, a teaspoon, a whisk, a baking tray, one brush
Aubergines: 1 and a half
Philadelphia Light: 2 tablespoons
Milk: 2/3 tablespoons
Salt/pepper/minced parsley to taste
Olive oil as required
Minced Parmigiano Reggiano: 6 tablespoons
Mozzarella for pizza: 300/350 gr
Tomato sauce: 6 tablespoons
How did I do
I cut the aubergines once I cut off the extremities in thick slices.
In the little bowl, I mixed 2 tablespoons of oil with parsley, salt and pepper. I spreaded this sauce on the slices of aubergines with the brush. I grilled the vegetables few minutes each side.
I spreaded a tablespoon of tomato sauce on the bottom of the baking tray. I covered with 1/3 of the aubergines, half of the mozzarella cut in slices, 1/3 of the parmesan and another tablespoon of tomato sauce. I did another layer like this and I ended with a layer of aubergines, tomato sauce and parmesan.
I cooked in the oven at 180°C for about half an hour. I waited for it to cool down so it became more dense and I served with some fresh vegetables.