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Parmigiana alla melanzane
Also try this delicious Parmigiana alla melanzane
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Ingredients
Directions
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Place the aubergine slices on a dish and sprinkle with salt. Leave for half an hour and in the meantime make the tomato sauce: heat 3 tablespoons of olive oil and fry the onion for about 5 minutes.
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Add the garlic and fruit for another 2 minutes. Add the tomato paste and tomato cubes and bring to the boil. Let simmer for about 10 minutes at low setting.
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Wipe the salt and the moisture from the aubergines with kitchen paper and pat dry well.
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Heat the rest of the oil. Fry the eggplant slices in portions and put them in the oil and let them drain on kitchen paper.
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Preheat the oven to 180 ° C. Place one third of the eggplant slices in an oven dish.
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Stir in the basil and season well with salt and pepper.
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Spoon a third of the sauce over the eggplant. Sprinkle some Parmesan cheese over it and make two more layers.
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Finish with tomato sauce and crumble over the mozzarella.
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Sprinkle with the last Parmesan cheese and bake the dish brown and crispy for about 30 minutes.
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Nutrition
550Calories
Sodium0% DV0g
Fat68% DV44g
Protein42% DV21g
Carbs5% DV15g
Fiber0% DV0g
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