Parmigiana


Total time: 2hr 05m
Preparation Time: 60m

Servings
For 4 people


Nutritional Information

Contains 576 Kcal, 31g Protein, 18g Carbohydrates, 40g Fat


Ingredients

  • Tomato sauce
  • a little olive oil
  • 1 garlic clove, finely chopped
  • 0.5 tbsp tomato puree
  • 1 kg tomato, diced
  • 1 tsp sugar
  • 1 tsp salt
  • a little pepper
  • Aubergines
  • 1 kg aubergines, cut into approx. 1 cm slices
  • 5 tbsp olive oil
  • 1 tsp salt
  • Parmigiana
  • 250 g mozzarella, sliced
  • 1 bunch basil, leaves torn off
  • a little sea salt
  • 160 g grated Parmesan
  • 1 tsp olive oil
  • a little pepper
  • Utensils
  • One baking dish (approx. 2 l)

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Instructions

  • Tomato sauce

    Heat the oil in a pan, sauté the garlic and tomato puree. Add the tomatoes, season, simmer over a low heat for approx. 45 mins.
  • Aubergines

    Spread half of the aubergines on two baking trays lined with baking paper, brush both sides with oil, season with salt. Bake for approx. 20 mins. in an oven preheated to 200°C (convection). Repeat the process with the remainder of the aubergines.
  • Parmigiana

    Transfer one third of the tomato sauce to the prepared dish, top with one third of the aubergines, mozzarella and basil, sprinkle with one third of the parmesan. Repeat the process twice, season, drizzle with oil. Bake for approx. 45 mins. in the centre of an oven preheated to 200°C. Remove the parmigiana from the oven, leave to stand for approx. 5 mins.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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