Parmigiana di Melanzane (Baked Aubergine, Tomato and Mozzarella Bake)
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Ingredients
- 3 aubergines
- 40 ml olive oil
- 500 g passata
- 2 garlic cloves
- 15 g fresh basil leaves
- 200 g mozzarella, grated
- 50 g parmesan, grated
Nutrition (per serving)
- Calories
- 370 kcal
- Protein
- 20.4 g
- Carbohydrate
- 12.9 g
- of which sugars
- 10.8 g
- Fat
- 24.4 g
- of which saturates
- 10.7 g
- Fibre
- 7.5 g
- Salt
- 1.27 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 220C (200C fan, gas 7). Slice the aubergines into 1cm-thick rounds, brush with half the olive oil, season, and roast on baking trays for 20-25 minutes, turning once, until golden and tender.
- 2
Meanwhile, heat the remaining olive oil in a saucepan, add the garlic and cook for 1 minute, then add the passata and torn basil and simmer for 10 minutes.
- 3
Reduce the oven to 190C (170C fan, gas 5). Spread a little sauce in a baking dish, layer with a third of the aubergines, then more sauce and a scattering of mozzarella. Repeat the layers, finishing with mozzarella and the parmesan on top.
- 4
Bake for 25-30 minutes until bubbling and golden.
- 5
Rest for 10 minutes before serving.
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