From RecipeTin Eats
Eggplant Parmigiana (Parmigiana di Melanzane)
- Makes
- 8
- Ingredients
- 15
7 things you may not have.
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Ingredients
- 1.8kg / 4 lbs large eggplants (aubergines) - about 5 (, sliced lengthways 8mm (1/3")-thick (skin on, Note 1))
- 1/4 cup olive oil ((for brushing))
- 1 2/3 cups parmesan (, finely grated)
- 2 cups basil leaves ((loosely packed), stalks reserved)
- 1 1/2 cups mozzarella (, shredded (for topping) (Note 2))
- 2 tbsp extra virgin olive oil
- 1 onion (, finely diced)
- 5 garlic cloves (, finely minced)
- 600ml / 20oz tomato passata ((Note 3))
- 400g/ 14oz canned tomatoes (, crushed or finely chopped (Note 4))
- 1 1/2 tsp white sugar
- 1 1/2 tbsp fresh oregano (, finely chopped (or 1/2 tsp dried oregano, or 1 sprig fresh basil))
- 1 cup water
- 3/4 tsp salt
- 1/4 tsp black pepper
Nutrition · per serving
- Calories
- 352 kcal
- Fat
- 22 g
- Fiber
- 10 g
- Sugar
- 15 g
- Sodium
- 841 mg
- Protein
- 17 g
- Cholesterol
- 35 mg
- Carbohydrate
- 27 g
- Saturated fat
- 8 g
As published by RecipeTin Eats.
The method
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