Eggplant with parmesan

Eggplant with parmesan

Made with Passata

Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.

cooking sketch 1h (COOK TIME: 1h)

cooking sketch Easy

4 people


  • 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 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.

We also recommend this chicken parmesan quick recipe

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Eggplant with parmesan: Method

  1. Wash and trim the aubergines, then cut them into slices lengthwise. Ensure they are not too thin. Arrange them in a colander, scatter some salt over them and cover with a weight to help remove any excess water.
  2. Drain the aubergine slices, squeeze well, and fry them in hot olive oil.
  3. Fry the chopped garlic in a little olive oil and, as soon as it starts to brown, remove it and pour in the passata; reduce it, remove from the heat, flavour it with basil and a pinch of salt, and pass it through a food mill or coarse sieve.
  4. Arrange the aubergine slices in the bottom of a greased ovenproof dish, cover with 1 ladleful of passata, sprinkle with grated Parmesan and cover with thin slices of mozzarella.
  5. Repeat this operation of layering aubergine, sauce, Parmesan and mozzarella until they are all used up; the last layer should be of passata.
  6. Drizzle with olive oil and cook in the oven at 200°C/400°F/Gas mark 6 for about 40 minutes.
  7. Serve the dish while it is nice and hot.

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Also made with: Passata

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