AUBERGINE, TOMATO & PARMESAN BAKE (MELANZANE ALLA PARMIGIANA
GoodFood Magazine, 04/2009 edition, is where I found this recipe. I imagine everyone has at least one version of this meal - so I'm just adding mine One of the biggest advantages is that it tastes better the second day!. Of course I like mine the best!:) Can be frozen without topping, vegetarian & "posh" comfort food! Marvelous, just wonderful.
Provided by Manami
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 360ºF.
- In a shallow pan, mix together the garlic, crushed red pepper flakes, and 4 tbsp of the olive oil.
- Cook over a high heat for 3 mins, pour in the tomatoes, then simmer for 8 mins, stirring every now and then; stir in the tomato purée.
- Meanwhile, heat a griddle pan until very hot.
- Brush a few of the aubergines with a little oil, then add to the pan.
- Cook over a high heat until well browned and cooked through, about 5-7 minutes.
- Turn them halfway through cooking.
- Lift onto kitchen paper and do the next batch (Once you have added the correct amount of oil - if the pan looks dry, don't add more oil - the aubergines will release their juices and oils.).
- When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce.
- Sprinkle with Parmesan and basil leaves.
- Add seasoning, then repeat this process with the remaining ingredients.
- Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.
Nutrition Facts : Calories 283.6, Fat 19.1, SaturatedFat 4.7, Cholesterol 43.5, Sodium 240.9, Carbohydrate 21.9, Fiber 11.5, Sugar 9.6, Protein 10.5
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Victor Onyegbule
[email protected]I can't wait to try this recipe.
fouzia meseddek
[email protected]This looks delicious!
yosef tizazu
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Michael Tessnear
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Kristina Jones
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Sk Faruk
[email protected]I've made this recipe several times and it always turns out great. It's a great way to use up leftover eggplant.
Tim Bell
[email protected]This is a delicious and easy recipe that I will definitely be making again.
wilson Njanjo
[email protected]I made this recipe for a dinner party and it was a huge hit.
Mêh zêñysîzz
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Imran Ullah Khan
[email protected]I love the way this recipe combines the flavors of eggplant, tomato, and parmesan.
Rylee Chase
[email protected]This is a great recipe for a crowd. It's easy to make and everyone loves it.
Jahidul Islam
[email protected]I've never made eggplant parmesan before, but this recipe was so easy to follow and it turned out great.
Adedayo Odubanjo
[email protected]This recipe is amazing. I've made it several times and it always turns out perfect.
Amrit Sima
[email protected]I love this recipe! It's a great way to use up leftover eggplant.
Phetogo Makitla
[email protected]This is one of my favorite recipes. It's so flavorful and hearty.
RAWFI FREE FIRE
[email protected]I've made this recipe several times and it always turns out great.
Eilene Benedict
[email protected]This is a great recipe that is easy to make and very tasty.
S.C Msezane Mashoba
[email protected]This was so delicious! Thank you for sharing this recipe.
Ethan Von Rapacki
[email protected]I love this recipe - it is very flavorful and hearty.
Chandra kala rai
[email protected]This is an amazing recipe! I've made it several times and it always turns out perfect.