Pesto parmigiana. I really must make it more often. The whole family licked the plate clean. See my pesto recipe for the pesto sauce and make this amazing parmigiana #onerecipeonetree #mycookbook #vegetarian #Italian #cheese #dinner #mainmeal Check.
Paired with a salad, it is a rich, filling, low carb alternative to batterd & fried chicken parmigina. Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can cook Pesto parmigiana using 6 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Pesto parmigiana
- Prepare of See recipe for pesto.
- Prepare 1 of large aubergine.
- You need 250 g of mozzarella, chopped and left to drain well.
- Prepare of Olive oil.
- It's of Parmesan cheese.
- It's to taste of Salt.
You can add a little extra Parmesan to the mixture if you like. In shallow dish, mix together pesto and mayonnaise. In another shallow dish. mix together bread crumbs and cheese. Dip chicken into pesto mixture then dip in panko mixture.
Pesto parmigiana instructions
- Wash, slice and dry aubergine well using kitchen paper. Fry in a little oil until brown on both sides. Set a side and drain well on kitchen paper.
- Preheat oven to 180. Start to layer the parmigiana in an oven proof baking tray. Aubergine, pesto, mozzarella and Parmesan, sprinkle of salt.
- Continue until all ingredients are finished. Bake for about 30 to 35 minutes. Leave to rest for a while then enjoy 😊.
Pesto Parmesan Bread This recipe makes a large, pretty, round loaf with a lovely light texture, mildly seasoned with Parmesan and pesto. For flavor variations, Michele Burns of St. Albert, Alberta suggests substituting chopped sun-dried tomatoes and olives…or cinnamon and raisins. It's similar to the chicken parmesan you serve with red sauce, but with pesto. And healthy because it is baked instead of fried.