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.
Easy
Ingredients
-
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
Share the ingredient list
Serves 4
