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
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.
- This product contains no allergens.
Nutrition information (EU) Per 100 G Energy 992 KJ / 237 KCAL Fat 1.0 G of which saturates 0.0 G Carbohydrate 39.6 G of which sugars 1.1 G Protein 9.6 G Salt 12.50 G