Aubergine Tomato Parmesan Bake Melanzane Alla Parmigiana Recipe

Name: Aubergine Tomato Parmesan Bake Melanzane Alla Parmigiana
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 2-3 garlic cloves, minced; 6 tablespoons olive oil; 1/2 - 1 teaspoon crushed red pepper flakes; 1 (28 ounce) can crushed tomatoes; 1 small (6 ounce) can tomato puree; 2 large aubergines, sliced; 1 cup grated Parmesan cheese; 1/2 cup fresh basil leaves; 2 large eggs, beaten; Salt and freshly ground black pepper, to taste

Experience the irresistible flavors of Italy with this Aubergine Tomato Parmesan Bake! This comforting and elegant vegetarian dish, inspired by a Goodfood magazine recipe (April 2009), is even better the second day! Layers of perfectly roasted eggplant, rich tomato sauce, and melty parmesan create a culinary masterpiece. Freezable (before topping), this recipe is perfect for a weeknight meal or a special occasion. Get ready to be amazed!

Prep Time 20 mins

Cook Time 60 mins

Calories 283.6 kcal

Protein 21g

Rating 5.0 (1 Reviews)

Aubergine Tomato Parmesan Bake Melanzane Alla Parmigiana

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Aubergine Tomato Parmesan Bake Melanzane Alla Parmigiana

2-3 garlic cloves, minced
6 tablespoons olive oil
1/2 - 1 teaspoon crushed red pepper flakes
1 (28 ounce) can crushed tomatoes
1 small (6 ounce) can tomato puree
2 large aubergines, sliced
1 cup grated Parmesan cheese
1/2 cup fresh basil leaves
2 large eggs, beaten
Salt and freshly ground black pepper, to taste

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How to Make Aubergine Tomato Parmesan Bake Melanzane Alla Parmigiana

Preheat oven to 360°F (180°C).
In a shallow pan, sauté minced garlic and crushed red pepper flakes in 4 tablespoons olive oil over high heat for 3 minutes.
Add crushed tomatoes and simmer for 8 minutes, stirring occasionally.
Stir in tomato puree.
Meanwhile, heat a griddle pan until very hot. Brush aubergine slices with remaining 2 tablespoons olive oil.
Grill aubergine slices in batches over high heat for 5-7 minutes per side, until golden brown and tender. Set aside on kitchen paper.
In an ovenproof dish, layer some grilled aubergines, then spoon over a layer of tomato sauce.
Sprinkle with Parmesan cheese and basil leaves. Season with salt and pepper.
Repeat layers until all ingredients are used.
Pour beaten eggs over the top, sprinkle with remaining Parmesan cheese.
Bake for 20 minutes, or until the topping is golden brown and set.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

38g

Fat

23g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Main Dish Side Dishes Eggs Dairy Vegetables American Oven European Diabetic Dinner Party Vegetarian Italian Cheese Dietary One Dish Meal Low Sodium Low Cholesterol Low Calorie Comfort Food Low Carb Healthy 2 Low In Something Tomatoes Taste Mood Savory Equipment Presentation Served Hot