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.
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 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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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