Aubergine parmigiana
This aubergine parmigiana recipe has a perfect balance of aubergines, delicious tomato sauce and cheese.
Made with Passata
Sweet and creamy, the classic Passata is the most convenient way to use tomatoes. It’s ideal for short cooking time recipes in which it maintains its bright red color. You only need to heat it up to give a creamy texture to your recipes with eggs, white meat or to prepare a quick sauce for your pasta. At the table, its sweetness and velvety texture will make everyone happy, even the youngest.
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
You can prepare a delicious alternative parmigiana dish by replacing the aubergines with the same quantity of courgettes, using the same procedure as in the recipe. You can also use thin slices of scamorza or other melting cheese in this aubergine parmigiana recipe.
Share the ingredient list
You can prepare a delicious alternative parmigiana dish by replacing the aubergines with the same quantity of courgettes, using the same procedure as in the recipe. You can also use thin slices of scamorza or other melting cheese in this aubergine parmigiana recipe.