Parmigiana di melanzane
150 min443 kcal each
Layers of fried aubergine, tomato sauce, mozzarella and Parmigiano, baked and rested. Better the next day, and it freezes.
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Plan this recipeIngredients
for 6 servings- Aubergines1.20 kg
- Olive oil, for frying250 ml
- Tomato passata1 kg
- Onion1 piece
- Olive oil2 tbsp
- Fresh mozzarella (fior di latte)400 g
- Parmesan, finely grated100 g
- Fresh basil20 g
- Salt2 tsp
Method
Prep 90 min · cook 60 min- Slice the aubergines lengthways 5 mm thick, salt them and leave them to drain for 1 hour. Pat dry.
- Fry them in batches in hot oil until golden on both sides, and drain on kitchen paper.
- For the sauce, soften the chopped onion in 2 tablespoons of oil, add the passata and a little salt, and simmer for 20 minutes. Tear in some basil.
- Heat the oven to 180 °C. Layer sauce, aubergine, sliced mozzarella, Parmigiano and basil in a baking dish, four times over, ending with sauce and Parmigiano.
- Bake for 40 minutes.
- Rest for at least 30 minutes before cutting. It keeps for 4 days and freezes well.
Nutrition
per servingCal
443
Protein
23g
Carbs
23g
Fat
31g
Of 12g of sugar per serving, 0g is added sugar.
Of 31g of fat per serving, 13g is saturated.
