Authentic Amazing Melanzane Parmigiana
A truly delicious Italian classic dish of sliced grilled aubergines in a rich tomato sauce and bread crumb topping.
Servings: 4 people
Calories: 522kcal
Equipment
Ingredients
- 3 cloves garlic minced
- 3 sprigs thyme
- 8 large sage leaves
- 2 690ml jars Italian passata
- 3 tablespoon balsamic vinegar
- 3 tablespoon caster sugar (or sweetener)
- 4 very large aubergines thinly sliced, lengthways
- 100 g Parmigiano Reggiano grated
- 120 g breadcrumbs (from wholemeal bread is healthier)
- 250 g Buffalo mozzarella torn into chunks
- 50 g pine nuts
- Bunch fresh basil leaves
Instructions
- In a deep based pan, heat up the oil and gently saute the garlic, thyme and sage for around 5 minutes.
- Now add the passata, balsamic vinegar and sugar (or sweetener) and simmer for 25 minutes, stirring occasionally.
- While you wait, coat each slice of aubergine with oil (or oil spray) and gently grill both sides in a griddle or frying pan until softened and set aside until all the aubergines are cooked.
- Preheat your oven at 200c (or gas mark 6) and in a large mixing bowl, mix together 25g of the parmigiano reggiano, all the breadcrumbs and pine nuts and leave to one side.
- Then using a large deep baking dish, spoon some of the tomato sauce and spread around as a base.
- Now create a layer of aubergine slices and season before spooning over more sauce.
- Sprinkle a few pinches of mozzarella here and there with some parmigiana and basil leaves and repeat the layers, finishing with tomato sauce at the top.
- Finally sprinkle over the breadcrumbs you mixed earlier and bake in the oven for 30-40 minutes and garnish with more basil. Buon appetito!
Nutrition
Calories: 522kcal | Carbohydrates: 37g | Protein: 27g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 65mg | Sodium: 879mg | Potassium: 220mg | Fiber: 2g | Sugar: 14g | Vitamin A: 2075IU | Vitamin C: 2mg | Calcium: 1755mg | Iron: 3mg