Melanzane parmigiana

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Nutrition Facts

Amount Per Serving

Calories 982 Calories from Fat 558

% Daily Value*

Fat 62g95%

Saturated Fat 17g106%

Trans Fat 1g

Polyunsaturated Fat 5g

Monounsaturated Fat 38g

Cholesterol 179mg60%

Sodium 813mg35%

Potassium 2035mg58%

Carbohydrates 78g26%

Fiber 17g71%

Sugar 24g27%

Protein 38g76%

Vitamin A 1624IU32%

Vitamin C 26mg32%

Calcium 655mg66%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

A hearty dish of baked aubergines and cheese

Prep Time1

Cook Time35

Total Time1 35

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 982kcal

Author: Theo Randall

Equipment

Saucepan
Frying pan
Baking dish

Ingredients

4 tbsp olive oil plus extra for oiling
1 garlic clove finely sliced
8 basil leaves
600 grams tomato passata
4 aubergines half peeled to give stripes (to help the aubergine cook evenly)
3 organic eggs beaten
200 grams tipo 00 flour
100 ml sunflower oil
200 grams mozzarella chopped
100 grams parmesan finely grated
Sea salt
Black pepper freshly ground

Method

Place a heavy-based saucepan over a medium heat. When hot, add three tablespoons of the olive oil and the garlic and fry for about 30 seconds, until the garlic is soft but has no colour. Add four of the basil leaves and cook for 30 seconds, then add the passata, reduce the heat and cook for about 15 minutes, until the sauce has reduced by half. Tear in the remaining basil and add the remaining olive oil. Season and set aside. Slice the aubergines into 1cm rounds. Transfer them to a colander and sprinkle with salt. Leave for 20 minutes to draw out the liquid, then pat the slices dry with kitchen paper.
Have ready the beaten eggs in one bowl and the flour in another. Heat the sunflower oil in a frying pan over a medium heat. Dip each aubergine slice into the egg to coat, then place in the flour, taking care to fully coat each slice. Shake off any excess flour then fry, in batches, for three minutes on each side until they are all cooked through and have a nice, golden colour. Place on kitchen paper to drain.
Preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4. Lightly oil a baking dish with olive oil. Arrange a layer of cooked aubergines evenly in the bottom of the dish, spoon over one third of the tomato sauce, sprinkle over one third of the chopped mozzarella, and sprinkle over one third of the Parmesan. Repeat the layers twice more, finishing with the final layer of Parmesan. Bake the parmigiana for 35 minutes, or until the top is golden and crispy (give it up to another 10 minutes, if you need to).

Nutrition