Berinjela a Parmegiana Brasileira (Baked Aubergine with Cheese)
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Ingredients
- 2 aubergines
- 60 g plain flour
- 2 large eggs
- 100 g panko breadcrumbs
- 500 g tomato passata
- 2 garlic cloves
- 150 g mozzarella, grated
- 40 g parmesan, grated
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 509 kcal
- Protein
- 24 g
- Carbohydrate
- 41.9 g
- of which sugars
- 10.5 g
- Fat
- 25.9 g
- of which saturates
- 9.8 g
- Fibre
- 6.5 g
- Salt
- 1.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Slice the aubergines into 1cm rounds.
- 2
Dust the aubergine slices in the plain flour, dip in the beaten eggs, then coat in the panko breadcrumbs.
- 3
Heat the olive oil in a frying pan and fry the aubergine in batches for 2-3 minutes each side, until golden. Drain on kitchen paper.
- 4
Warm the tomato passata with the garlic in a small pan for 5 minutes.
- 5
Layer the fried aubergine, passata and mozzarella in an ovenproof dish, finishing with a layer of cheese and the parmesan.
- 6
Bake for 20-25 minutes, until bubbling and golden on top.
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