Try this John Hegartys Parmigiana Di Melanzane recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 200C/gas 6. Slice the aubergines into 1/2" strips. Salt both sides, wrap in kitchen paper and weigh down for 30 minutes. Brush off the salt, rinse and pat dry. Drizzle some oil on a grill pan and grill the aubergine slices until they are browned. Chop the onions and fry them in olive oil until browned. Heat the tinned tomatoes gently in a saucepan with the sugar, and add the garlic after a few minutes. Add the pepper and salt, then some shredded basil and the browned onions. Slice the mozzarella. Brush olive oil on the base and sides of a large casserole dish. Layer the aubergine and mozzarella slices, adding the tomato sauce and a sprinkling of parmesan to taste. Bake for 45 minutes.
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Serving Size: 1 Serving (2130g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1167 | ||
Calories from Fat: 388 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.2g | 58 % | |
Saturated Fat 25.9g | 130 % | |
Monounsaturated Fat 11.6g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 160mg | 49 % | |
Sodium 1744.4mg | 60 % | |
Potassium 4323mg | 114 % | |
Total Carbohydrate 133.8g | 39 % | |
Dietary Fiber 59.7g | 239 % | |
Sugars, other 74.1g | ||
Protein 79.8g | 114 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1167
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