Light parmigiana

2 large eggplants

5 big tomatoes

200 gr of fresh mozzarella

salt and pepper

spices (dry sage, garlic, rosemary and chili)

extra virgin olive oil

a few spoons of ground Parmesan

Wash and cut in slices of less than 1 cm. all the vegetables.

Pour some extra virgin olive oil in the oven casserole.

Make three layers of eggplant, tomato and mozzarella.

After each layer, add a tiny bit of spices and oil.

On top sprinkle some Parmesan and again some oil, just a few drops.

Cook in the convection oven at 180 ° C for 45 minutes.