Aubergine parmigiana with tomato puree

Aubergine parmigiana with tomato puree

Made with Tomato puree

Mutti Passata is a very versatile product that can be used in quick dishes due to the fact it is already reduced, as well as in slower cook dishes like Bolognese. However it is cooked it will retain its bright red colour, velvety texture and sweet flavour. Velvety smooth with no skins or seeds, it takes 2kg of fresh tomatoes to make 1kg of Mutti Passata.

cooking sketch 60 min (PASSIVE TIME: 60 min)

cooking sketch Easy


  • 3 large aubergines
  • 700 g Mutti passata
  • 250 g mozzarella
  • 2 cloves garlic
  • 4 leaves basil
  • 5 tablespoons Parmesan cheese
  • extra virgin olive oil
  • salt

Serves 4

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Also made with: Tomato puree

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