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Recipe Melanzane alla Parmigiana for 1 person

- Herbs for Melanzane alla Parmigiana 20 g / 0.7 oz 
- Tomato sauce 330 ml / 11.1 fl.oz or Salsa della Mamma (O & V) 
- 1 aubergine
- extra virgin olive oil 
- grated Gouda or Parmigiano Reggiano 300 g / 10.5 oz 
- salt 

Cut the aubergine into slices or 5 mm / 0.2 inch thick. Put them in a bowl of salted water for about 20 minutes. Allow them to drip dry in a strainer, then dab dry with a tea towel. Brush the aubergine slices with extra virgin olive oil, and grill in a pan until golden brown on both sides. Mix the tomato sauce with the herb mixture and put it in the terracotta bowl. Add the grated cheese and put a slice of aubergine on top.

Repeat this until the terracotta bowl is filled. Make sure the top layer consists of tomato sauce and grated cheese. Place the terracotta bowl in a pre-heated oven for 20 minutes at 180 ° C / 350 ° F.

  • parsley, mint, basil, oregano, onion, lemon powder, salt.

Preparato per melanzane alla parmigiana