How to Make Melanzane Alla Parmigiana (Aubergine and Mozzarella Bake)
Cook Time
Prep time: 20 min
Cook time: 1 hour
Ready in: 1 hour 20 min
Yields: 6-8 servings
Ingredients
- 1 kg aubergine (eggplant), sliced
- 2 onions, diced
- 2 potatoes, sliced
- 750 grams tomato paste
- 300 grams mozzarella, sliced
- 70 grams Parmigiano Reggiano, grated
- Oregano
- Basil leaves
- Black Pepper
- Salt, to taste
Instructions
- Wash aubergine, and cut off the tops. Cut vertically into 1/2-cm slices.
- Warm oil in a pan. Fry the sliced aubergine.
- Take two onions and dice them.
- Cut potatoes horizontally and fry them (optional).
- Add some oil to a pot. Add the onions and fry. Once the onions are light brown, add tomato paste, oregano, basil leaves, black pepper, and salt. Cook for 8 to 10 minutes. Once all the tastes are mixed in the sauce, turn off the flame.
- In an oven-safe dish, lay the first layer of potatoes (optional). Next, add a layer of aubergine, then sauce, then mozzarella. Repeat the layers until you've run out of ingredients.
- Bake for about 20 minutes at 200 degrees.
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Would you use a layer of potatoes ?
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| Nutrition Facts | |
|---|---|
| Calories | 405 |
| Calories from Fat | 144 |
| % Daily Value * | |
| Fat 16 g | 25% |
| Saturated fat 9 g | 45% |
| Carbohydrates 49 g | 16% |
| Sugar 23 g | |
| Fiber 14 g | 56% |
| Protein 25 g | 50% |
| Cholesterol 49 mg | 16% |
| Sodium 542 mg | 23% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
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