Melanzane Parmigiana
Cook up a traditional Italian treat with our tasty Melanzane Parmigiana (aubergine, tomato and parmesan bake) recipe.
Prep time20 minutes
4 portions
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 facts
| Energy (kcal) | 319 kcal |
| Energy (kJ) | 1330 kJ |
| Protein (g) | 19.9 g |
| Carbohydrate incl. fibre (g) | 19.2 g |
| Carbohydrate excl. fibre (g) | 11.1 g |
| Sugar (g) | 11.0 g |
| Fibre (g) | 8.1 g |
| Fat (g) | 18.8 g |
| Saturated fat (g) | 10.0 g |
| Unsaturated fat (g) | 4.8 g |
| Monounsaturated fat (g) | 4.1 g |
| Polyunsaturated fat (g) | 0.6 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 42 mg |
| Sodium (mg) | 730 mg |
| Salt (g) | 1.82 g |
| Vitamin A (IU) | 1261 IU |
| Vitamin C (mg) | 18.2 mg |
| Calcium (mg) | 529 mg |
| Iron (mg) | 1.60 mg |
| Potassium (mg) | 806 mg |
Instructions
- Place all sauce ingredients in a saucepan and simmer for 15 minutes.
- Fry the aubergine slices in the Bertolli and drain on kitchen paper.
- Place a layer of tomato sauce in an ovenproof dish or individual dishes.
- Cover with a layer of aubergine slices and then slices of cheese.
- Repeat layers until all ingredients are used up, finishing with Parmesan cheese.
- Bake in centre of preheated oven 200 ° C, 180 ° C fan, Gas mark 6 for 20-25 minutes.
