For this reason, today I have prepared\u00a0for you a lighter version of this stunning dish: The main difference is that for this recipe we are going to bake the aubergines in the oven and add some authentic\u00a0Basil Pesto<\/a> instead of tomato sauce.<\/p>\n A quick and simple recipe that is delicious even the day after cooking!<\/p>\n Are you ready to try this delicacy?<\/p>\n Bend the rules with me and let’s cook my:<\/p>\n Wash the aubergines and cut them into slices of 1.5 cm each.\u00a0Remember that eggplant loses moisture and shrinks when cooked. To compensate, cut the raw eggplant into pieces about twice as large as you want the cooked pieces to be.<\/p>\n Place them on a baking tin covered with baking paper.\u00a0Make a few slits in the flesh of the\u00a0aubergine\u00a0lengthways. Drizzle the aubergines\u00a0with\u00a0Extra Virgin Olive Oil\u00a0“Il Vero”\u00a0<\/a>and sprinkle with salt.<\/p>\n Bake in the oven at 190-200\u00b0C for 20 minutes.<\/p>\n <\/p>\n Take a casserole and\u00a0evenly distribute the bread crumbs along the bottom of the baking dish.<\/p>\n Make a layer of aubergine slices along the bottom of the baking dish and spread Basil Pesto<\/a> on top.<\/p>\n <\/p>\n Add the slices of fresh mozzarella on top.<\/p>\n Again, make a second layer of aubergine slices, Basil Pesto<\/a>\u00a0and mozzarella. Repeat the process until the casserole is full. Finally, be generous with the last layer of mozzarella and add bread crumbs on top.<\/p>\n Bake in the oven at 190-200\u00b0C for 20 minutes.<\/p>\n Your White “Aubergine Parmigiana” is ready!<\/p>\n So delicious with the melting cheese and the garlicky flavour of the Basil Pesto!<\/a><\/p>\n Don’t miss this stunning recipe, enjoy and..\u00a0Buon Appetito!<\/p>\n <\/p>\n If you like this recipe and you want to try something similar see also:<\/p>\n https:\/\/cookwithgusto.com\/parmigiana-di-melanzane\/<\/p>\n https:\/\/cookwithgusto.com\/parmigiana-rolls\/<\/p>\n","protected":false},"excerpt":{"rendered":" White “Aubergine Parmigiana” is one of the lighter versions of the “Traditional Aubergine Parmigiana” which is probably one of the most popular Italian recipes in the world. The traditional version is original from Southern\u00a0Italy and It’s a classic for any occasion, either summer or Christmas. You can follow the recipe to the\u00a0Traditional Parmigiana di Melanzane\u00a0on […]<\/p>\n","protected":false},"author":10,"featured_media":6243,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-6014","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/6014","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6014"}],"version-history":[{"count":11,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/6014\/revisions"}],"predecessor-version":[{"id":6272,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/6014\/revisions\/6272"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/media\/6243"}],"wp:attachment":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6014"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6014"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6014"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}White “Aubergine Parmigiana”<\/h1>\n
Ingredients:<\/h2>\n
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![\"\"](\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/09\/WhiteParmigiana1.jpg\")
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