Parmigiana with aubergines and zucchetti

Total time: 1hr 05m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 334 Kcal, 22g Protein, 14g Carbohydrates, 20g Fat


  • 2 clove of garlic
  • 1 tbsp. olive oil
  • 1 tin chopped tomatoes (ca. 800 g)
  • 0.5 tsp. salt
  • 500 g aubergines
  • 100 g grated Parmesan
  • a little pepper
  • 500 g zucchini
  • 150 g mozzarella
  • some basil leaves


  • Crush the garlic and sauté in the olive oil. Add the tomatoes, season, bring to the boil and simmer gently for approx. 20 mins., stirring occasionally.
  • Cut the aubergines and courgettes diagonally into approx. 4 mm slices, add to a bowl, mix with salt and oil. Slice the mozzarella.
  • Grease an ovenproof dish that can hold approx. 2 litres. 1st layer: 2 tbsp tomato sauce + half of the vegetables. 2nd layer: half of the rest of the tomato sauce + half of the mozzarella + half of the Parmesan. 3rd layer: Remaining vegetables + the rest of the tomato sauce. 4th layer: rest of the mozzarella + rest of the Parmesan. Bake for approx. 30 minutes in a convection/fan oven preheated to 200°C. Garnish with basil before serving.

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