Melanzane alla Parmigiana
Fried eggplant layered with tomato sauce, basil and cheese, baked until browned and set.
Prep
25 min
Cook
55 min
Total
80 min
Serves
6
Per serving
428 kcal
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Instructions
Step 1: Slice the eggplants lengthways, salt them and rest for twenty minutes, then pat dry.
Step 2: Fry the slices in olive oil until golden on both sides and drain.
Step 3: Simmer the passata with garlic and basil for fifteen minutes and season.
Step 4: Layer eggplant, sauce, mozzarella and parmesan in a baking dish, repeating three times.
Step 5: Finish with sauce and a thick layer of parmesan.
Step 6: Bake at 180C for thirty five minutes and rest for ten before serving.
Ingredients
Quantities update automatically for 6 servings.
- 3 wholeEggplant — sliced lengthways
- 700 gPassata
- 300 gMozzarella — torn
- 80 gParmesan — grated
- 2 clovesGarlic — crushed
- 1 handfulBasil
- 6 tbspOlive oil
- 2 tspSalt
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 428 kcal
- Protein
- 18.6 g
- Carbohydrates
- 22.4 g
- Fat
- 29.8 g
- Saturated fat
- 11.4 g
- Fibre
- 6.2 g
- Sugar
- 10.4 g
- Sodium
- 780 mg
These figures are estimates for general information only and are not medical or dietary advice.