Vegetarian

Melanzane alla Parmigiana takes 40 minutes to prepare.

Melanzane alla Parmigiana takes 40 minutes to cook.

Melanzane alla Parmigiana makes 4 servings.

The ingredients for Melanzane alla Parmigiana are:

2 medium Egg, fresh, whole, raw
3 clove Garlic
200 Onions, raw
3 tsp Granulated Sugar
20 gram(s) Sainsbury Tomato Puree
8 serving canned tomatoes 100g
5 oz Cheese, Mozarella, Low Moist/Part Skim (Lucerne)
400 gram(s) Aubergine
50 gram(s) Parmigiano Reggiano, Italian imported, per 100g (UK)
0.3 tsp Pepper, red or cayenne
3.5 tbsp Olive Oil

Here is how you make Melanzane alla Parmigiana:

Slice the aubergines length-ways, brush with olive oil and grill for 4-5 minutes a side until soft and golden.Meanwhile, mince the onion and garlic and fry in 1 tablespoon of olive oil for a few minutes. Add the tomato puree and fry off for a minute on a higher heat. Add tinned tomatoes, cayenne and sugar; simmer on a lower heat for around 25 minutes until thickened.Put a layer of tomato in the bottom of a baking dish; add a layer of aubergine and sprinkle with a few fresh basil leaves, parmesan and mozzarella. Continue layering to desired level. Beat eggs thoroughly and pour gently over the entire dish; top with parmesan, mozzarella and black pepper.Bake in pre-heated oven (Gas 6/200/180c) for 30-40 minutes.

The nutritional information for Melanzane alla Parmigiana is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 383.9

• Total Fat: 25.5 g
• Cholesterol: 100.5 mg
• Sodium: 376.9 mg
• Total Carbs: 11.4 g
• Dietary Fiber: 1.0 g
• Protein: 17.5 g