
Eggplant Parmigiana
Made with Tomato Puree
Mutti® Tomato Puree (Passata) is sun-ripened 100% Italian tomatoes transformed into sweet velvety puree with just a touch of Mediterranean sea salt. After eliminating the skin and seeds, the tomatoes are pureed to achieve a smooth, luxurious texture while maintaining their bright red color and naturally sweet flavor. Fantastic in marinara sauce, tomato soup, or even a Bloody Mary.
Ingredients
-
vegetable oil or olive oil
-
4
eggplants
(medium)
-
Pomodoro e basilico sauce
-
1/2
oz
Parmigiano Reggiano cheese
(freshly grated)
-
Salt
Tip from Chef: I like to eat my Eggplant Parmigiana once it has completely cooled down. Even better the day after at room temperature! Buon appetito!
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Tip from Chef: I like to eat my Eggplant Parmigiana once it has completely cooled down. Even better the day after at room temperature! Buon appetito!