By Gemma Papp
Parma Ham and Sundried Tomato Parmigiana
8 steps
Prep:10minCook:20min
Aubergine toma and ham pan dish
Updated at: Sat, 29 Jun 2024 14:13:29 GMT
Nutrition balance score
Unbalanced
Glycemic Index
29
Low
Glycemic Load
8
Low
Nutrition per serving
Calories833.7 kcal (42%)
Total Fat48.7 g (70%)
Carbs28.3 g (11%)
Sugars11.3 g (13%)
Protein70.4 g (141%)
Sodium4442.2 mg (222%)
Fiber7.9 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat grill to maximum
Step 2
Alice aubergine and fry for 3 mins each side. Season with s&p. Transfer to a plate and put the pan back on the heat
Step 3
Add parma ham to frying pan and fry for 1-2 mins until the ham shrivels and crisps. Take the pan off the heat and leave to cool slightly
Step 4
Roughly chop the Sundried 🍅 and place in a bowl with tin tomatoes 🍅. Crush in the garlic and add some s&p. Stir.
Step 5
Get an oven proof dish. Dollop 1/3 of the tom sauce into the bottom of the dish. Layer half the aubergine and half the ham. Spoon over a third more sauce the. Tear half the mozzarella. Repeat finishing with the mozzarella.
Step 6
Scatter the breadcrumbs over the top and drizzle with some oil.
Step 7
Frill for 8 mins until bubbling and golden brown
Step 8
Leave to cool for a few mins then scatter the basil leaves
Notes
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