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Includes
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Melanzane Parmigiana

Cook up a traditional Italian treat with our tasty Melanzane Parmigiana (aubergine, tomato and parmesan bake) recipe.
  • 45 minutes
  • Prep time20 minutes
  • 4 portions
recipe image Melanzane Parmigiana

Ingredients

  • 2 aubergines sliced
  • 40 grams Bertolli buttery spread with olive oil
  • 115 grams fresh mozzarella cheese
  • 115 grams grated Parmesan cheese
  • 400 grams can tomatoes
  • 1 tbsp tomato purée
  • 1 large clove garlic peeled and crushed
  • 1 tsp dried basil
  • 1 tsp dried marjoram
  • 0,5 tsp fennel seeds

Nutritional Guidelines
(per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Place all sauce ingredients in a saucepan and simmer for 15 minutes.
      2. Fry the aubergine slices in the Bertolli and drain on kitchen paper.
      3. Place a layer of tomato sauce in an ovenproof dish or individual dishes.
      4. Cover with a layer of aubergine slices and then slices of cheese.
      5. Repeat layers until all ingredients are used up, finishing with Parmesan cheese.
      6. Bake in centre of preheated oven 200 ° C, 180 ° C fan, Gas mark 6 for 20-25 minutes.

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