Source: tuttodiabete.it

Presentation

A nutritious recipe, consisting of a first course prepared with eggplant, provolone, tomato puree, Parmigiano Reggiano PDO,  onion, garlic, extra virgin olive oil, salt, basil

Ingredients

(for 4 people)

400 g (14.1 oz) eggplant
150 g (5.3 oz) provola cheese or light mozzarella
750 g (26.5 oz) tomato purée
30 g (1.1 oz) grated Parmigiano Reggiano PDO
1 onion
1 garlic clove
2 tablespoons extra-virgin olive oil
Salt, to taste
10–15 basil leaves

Preparation

Wash and cut an onion and garlic into small cubes, frying them with a teaspoon of extra virgin olive oil and add the tomato sauce and a pinch of salt.

Let it simmer for about 40 minutes, until the sauce has thickened well.

Once ready, turn off the heat and add a few fresh basil leaves.

Wash the aubergines thoroughly and cut them into slices about 3-4 mm thick.

Put a low and wide pan on the stove.

When it is very hot, sear the eggplant slices for about 2 minutes on each side, avoiding burning.

Once all the slices are prepared, take a rectangular pan and sprinkle the bottom with a few tablespoons of previously prepared sauce.

Arrange the aubergines side by side creating a first compact layer that you will cover with tomato sauce.

After cutting the provolone into thin slices, arrange them evenly on the eggplant.

Repeat the process to create the number of layers to your liking, alternating eggplant, sauce and provolone.

When you have completed the last layer of eggplant with tomato sauce, cover everything with grated Grana Padano, a drizzle of extra virgin olive oil and fresh basil leaves.

Bake the pan at 200° for 20-30 minutes.

Allergens

Garlic: very rare cases of garlic reactivity reported

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

Onion: possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it

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

Extra virgin olive oil: unusual allergy; intolerance not described

Parmigiano Reggiano PDO: contains milk allergens

Tomato puree: possible cross-reaction in case of sensitivity to grasses

Provola: contains milk allergens

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Garlic: has immune-stimulating properties, promotes liver function and the elimination of waste metabolites. It also has hypocholesterolemic, lipid-lowering, antiplatelet, hypotensive and hypoglycemic properties that promote cardiac function.

Basil: rich in carotenoids, substances that support the immune system and provide 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. It provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Onion: it is rich in selenium which supports the immune system and with the ability to stabilize blood glucose at normal values; it provides quercetin, a flavonoid that helps contain cholesterol and triglyceride levels in the blood, parameters related to cardiovascular risk, which also supports liver function by promoting the purification of the body. Also indicated for nephropathic patients, it is a good diuretic that prevents kidney stones. It provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

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. Especially if consumed with the peel, it provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract the depressed

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Parmigiano Reggiano PDO: useful for the proper functioning of the liver. The presence of tryptophan helps to counteract depression

Tomato puree: 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. Especially if consumed with the skin, the tomato provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Provola: useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants. The presence of tryptophan helps to counteract depression. Contribution of flora useful for the protection and proper functioning of the intestine

Salt: essential for the balance of body fluids and for the transmission of nerve impulses, it is however to be consumed respecting the limit of 5 g per day according to the indications of the WHO so as not to promote arterial hypertension and consequent increase in the risk of cardio-cerebrovascular diseases starting from myocardial infarction and cerebral stroke; to be limited as much as possible in the case of nephropathy.

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