By Jamie Oliver
Aubergine Parmigiana (Melanzane alla Parmigiana)
Instructions
Cook:1h 30min
This classic northern Italian recipe is a great way to serve aubergines. By layering them with Parmesan and tomatoes and then baking them you get an absolutely moreish, scrumptious vegetable dish. Great served with all sorts of roasted meats and with roasted fish as well.
Updated at: Sun, 18 Aug 2024 02:21:02 GMT
Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories223 kcal (11%)
Total Fat7.4 g (11%)
Carbs29.6 g (11%)
Sugars13.2 g (15%)
Protein11.1 g (22%)
Sodium332.7 mg (17%)
Fiber9 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
3aubergines
large firm
olive oil
1onion
0.5 bulbspring garlic
or 1 clove of regular garlic
1 heaped teaspoondried oregano
2 x 400gtins of plum tomatoes
quality, or 1kg fresh ripe tomatoes
wine vinegar
30gfresh basil
3 handfulsParmesan cheese
freshly grated
2 handfulsdried breadcrumbs
3 sprigsfresh oregano
150gbuffalo mozzarella
optional
Instructions
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Notes
24 liked
1 disliked
Delicious
Go-to
Makes leftovers
Easy
Moist
