Monoclonal gammopathy of unknown significance in kidney transplanted patients
Eggplant parmigiana
Easy, 35 minutes
Level: Easy
Preparation time: 25 minutes
Cooking time: 10 minutes
Yields: 2 people
Country: Italy
Recipe submitted by Serena Tassi on behalf of Società Italiana di Nefrologia
www.sinitaly.org
Ingredients
- 1 eggplant 40 g protein-free breadsticks
- 200 g tomato sauce
- 250 ml seeds oil
- 40 g Parmigiano Reggiano cheese
- 5 basil leaves
Calories per serving
334 kcal
Carbohydrates
g 19
Lipids
g 28
Phosphate
mg 67
Potassium
mg 306
Protein
g 2
Sodium
mg 37
Preparation
- Cut the eggplant into thin slices and blanch them in unsalted boiling water for 30 seconds. Repeat this procedure 2 more times.
- Then dry the eggplant slices with absorbent paper.
- Fry the eggplant slices in a pan with already boiling oil.
- Spread a part of the tomato sauce on the bottom of a pan and cover the entire surface with a layer of eggplant slices.
- Then add another layer of tomato sauce, adding the basil leaves and a sprinkling of crumbled protein-free breadsticks.
- Continue with the layers until you run out of ingredients.
- Finally, bake in the oven at 180° for 10 minutes.
