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Parmigiana di melanzane
A delicious recipe combining aubergine, tomatoes and cheese.
What you need
- 1 1/2 kg aubergines, sliced and salted and left in a colander to drain
- 60-100 ml olive oil
- 800 g canned chopped tomatoes
- 2 onions, peeled and chopped
- 2 cloves garlic, peeled and crushed
- 250 g mozzarella cheese, sliced
- freshly ground black pepper
- 75-100 g finely grated parmesan cheese
- For sprinkling
- 1-2 tsp olive oil
Method
Leave the aubergine slices to drain for about 30 min. Pat dry with kitchen paper. This will reduce the amount of oil absorbed when frying.
Put a little of the oil into a frying pan. Fry the onion until soft. Add the garlic and fry for 1 min.
Add the tomatoes and bring to the boil. Simmer gently for 15-20 min until sauce has thickened.
Meanwhile: Pat dry the aubergine slices. Fry in the oil until tender.
Preheat oven to 160°C.
In a shallow, ovenproof dish, put a layer of aubergines, then tomato sauce, then slices of Mozzarella, black pepper and sprinkle over some of the Parmesan.
Repeat until all the aubergine, tomato sauce and Mozzarella is used. Scatter remaining Parmesan over the top. Sprinkle lightly with olive oil.
Bake for 1 hour until thoroughly hot and cheese is bubbling on top.
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Preparation 30 minutes Cook 1 hour Waiting » 30 minutes Stand 30 minutes Total 2 hours -
Energy 309 kcal/serving Fat 5.21 g/serving Carbohydrates 162.08 g/serving Glycaemic Index 5 Glycaemic Load 1.11 
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Submitted by: Daffs
Serving suggestion
Green salad and Ciabatta.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1292 | 341 | 10475 | 8350 |
| Energy (kcal) | 309 | 81.5 | 2500 | 2000 |
| Protein (g) | 15.4 | 4.06 | ||
| Carbohydrate (g) | 20.5 | 5.41 | 345 | 275 |
| Fat (g) | 19.8 | 5.21 | 95 | 70 |
| Fat (saturated) (g) | 8.62 | 2.27 | ||
| Fibre (g) | 6.38 | 1.68 | ||
| Sodium (mg) | 361 | 95.4 | ||
| Salt (equivalent) (g) | 0.90 | 0.24 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 190 | 50.2 | 800 |
| Vitamin B-12 (µg) | 0.41 | 0.11 | 1 |
| Vitamin B-6 (mg) | 0.33 | 0.09 | 2 |
| Vitamin C (mg) | 20.0 | 5.28 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 1.71 | 0.45 | 10 |
| Zinc (mg) | 1.72 | 0.45 | 15 |
| Calcium (mg) | 401 | 106 | 800 |
| Folate (mcg) | 54.2 | 14.3 | 200 |
| Iron (mg) | 1.35 | 0.36 | 14 |
| Magnesium (mg) | 54.9 | 14.5 | 300 |
| Niacin (mg) | 1.98 | 0.52 | 18 |
| Pantothenic acid (mg) | 0.76 | 0.20 | 6 |
| Riboflavin (mg) | 0.24 | 0.06 | 1.6 |
| Phosphorous (mg) | 305 | 80.7 | 800 |
| Thiamin (mg) | 0.17 | 0.04 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
Citrus free
Corn-free
Egg free
Gluten free
Peanut free
Shellfish free
Wheat free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible black pepper or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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