Source: era-online.org

Presentation

Protein-free first course prepared with eggplant, non-protein breadsticks, tomato sauce, seed oil, Parmigiano Reggiano PDO and basil.

Ingredients
Serves 2

• 1 eggplant
• 40 g low-protein breadsticks (about 1.4 oz / ½ cup crushed)
• 200 g tomato sauce (about 7 oz / ¾ cup)
• 250 ml vegetable oil (about 1 cup / 8.5 fl oz)
• 40 g Parmigiano Reggiano PDO cheese (about 1.4 oz / ½ cup grated)
• 5 fresh basil leaves

Method

Cut the eggplant into thin slices and blanch them in boiling unsalted water for 30 seconds.

Repeat the procedure 2 more times.

Pat the aubergine slices dry with paper towels.

Fry the eggplant slices in a pan with already boiling oil.

Spread some of the tomato sauce on the bottom of a baking dish and cover the entire surface with a layer of eggplant slices.

Add another layer of tomato sauce, basil leaves and a sprinkling of crumbled breadsticks.

Continue with the layers until you run out of ingredients.

Bake in the oven at 180° for 10 minutes.

Allergens

Basil: possible cross-reaction in case of allergy to parietaria or spices

Aubergine: possible individual intolerance or cross-reactivity in case of grass allergy

Various seed oils: check for allergens among the ingredients on the label

Parmigiano Reggiano PDO: contains milk allergens

Tomatoes: possible cross-reaction in case of sensitivity to grasses

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Basil: rich in carotenoids that support the immune system and due to the content of mineral salts, vitamins and antioxidants acts to protect the cardiovascular system and the functioning of the liver

Protein-free breadsticks: containing protein in quantities not exceeding 1%, suitable for nephropathic patients

Aubergine: provides flavonoids (Vit. P ), antioxidants that enhance the action of Vit. C in favor of the immune system and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Seed oil: source of Vitamin E that protects the immune system from harmful fatty acids. Useful for liver function for the supply of omega 3 and 6 fatty acids

Parmigiano Reggiano PDO: useful for the proper functioning of the liver

Tomato: rich in vitamin C, the antioxidant par excellence that fights free radicals and supports the immune system, and provides mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Safety / Intended use

Product also intended for subjects with:

• Constipation
• Mucositis only if it is very cooked and tender

Not recommended in case of:

• Nausea and vomiting
• Diarrhea
• Dysphagia