Melanzane Parmigiana – a delicious recipe with aubergines, fresh basil, parmesan cheese, mozzarella cheese, eggs, olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut Aubergines into slices.
2
Salt the Aubergine slices for about an hour and then dry off.
3
In the meantime, cook up the tomatoes, oil and basil with a dash of salt and pepper to taste.
4
When the tomatoes are cooked, pass them through a sieve to strain out into a paste (I sometimes leave this bit out and have the 'bitty' tomato sauce).
5
Fry the aubergine slices until they start to brown and pat them with kitchen paper to remove the excess oil.
6
Whisk the eggs.
7
Dot butter on the bottom of the oven dish
8
Layer the aubergine with tomato sauce, mozzerella, parmesan and a thin covering of the egg until it is all used up.
9
Put a layer of the whisked egg on the top (it just has to be a little).
10
Cook in the oven at about 200C for 30mins.
442
kcal
Calories
38
g
Fat
7
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 -5 aubergines (Eggplants), 500 g chopped fresh tomatoes (seeded and de-skinned), 1/2 bunch fresh basil, 50 g parmesan cheese, and more.
Yes, Melanzane Parmigiana falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
