Eggplant with Parmigiano cheese

Eggplant with Parmigiano cheese

Made with Tomato Puree

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

cooking sketch 60 min (COOK TIME: 60 min)

cooking sketch Easy

4 people

Ingredients

  • 3 large eggplants
  • 24.5 oz Mutti® Tomato Puree (Passata)
  • 9 oz mozzarella cheese
  • 2 cloves garlic
  • 4 leaves basil
  • 5 tbsp Parmigiano Reggiano cheese
  • extra virgin olive oil
  • salt

You can prepare a delicious alternative by replacing the eggplants with the same quantity of zucchini, using the same procedure as in the recipe. You can also use thin slices of scamorza cheese or any other melting cheese.

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Method

  1. Wash and trim the eggplants, 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 eggplants 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 Mutti® Tomato Puree (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 eggplants slices in the bottom of a greased ovenproof dish, cover with 1 ladleful of Mutti® Tomato Puree (Passata), sprinkle with grated Parmigiano Reggiano cheese and cover with thin slices of mozzarella.
  5. Repeat this operation of layering eggplants, sauce, Parmigiano Reggiano cheese and mozzarella until they are all used up; the last layer should be of Mutti® Tomato Puree (Passata).
  6. Drizzle with olive oil and cook in the oven at 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: Tomato Puree


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