Melanzana alla Parmiagiana
Vegetarian, Gluten-free, Keto
Level
Medium
Type
Main course
Portions
4 people
Time
55 min
Ingredients
- 3 eggplants
- 1 can of peeled tomatoes
- 1 oignon (minced)
- 2 garlic cloves (minced)
- 15 basilic leaves
- 150g of mozzarella (cut into slices)
- 60g grated Parmesan cheese
- 1/2 cup of olive oil
- 1 pinch of salt
- 1 pinch of black pepper
Step 1
Preheat the oven 200°C and prepare 2 baking sheets with baking paper on.
Step 2
Cut the eggplants into slices lengthwise (about 1cm thick). Place the eggplant slices on the baking trays and using a brush, oil both sides and season with salt and pepper. Cook for 15 min at 200°C.
Step 3
In the meantime, add a drizzle of olive oil to the bottom of a saucepan and brown the garlic and onion. Add the peeled tomatoes and stir over low heat for 6-7 minutes.
Using a blender, reduce to a sauce, then add a pinch of salt and pepper and blend again.
Remove from the heat and allow to cool.
Step 4
In a large baking dish, cover the bottom with ½ cup of tomato sauce and then cover with a layer of eggplant. Add ½ cup of tomato sauce and sprinkle with a few basil leaves. Add 50g of mozzarella and sprinkle with parmesan.
Repeat in this order until you finish the ingredients and fill the dish.
Cook in the oven for 25 minutes at 200°C.
(Optional) Turn on the grill function for 3 to 5 minutes at the end of cooking.
Decorate with a few basil leaves and enjoy !
Nutritional values per portion :
Ingredients
Kcal
Proteins (g)
Carbs (g)
Fibers (g)
Fats (g)
More Recipes
- QUICK GUIDE FOR CONVERSIONS -
Guide for quantities
1 cup = 240 ml | 1/2 cup = 120 ml | 1/3 cup = 80 ml | 1/4 cup = 60ml
1 tbsp = 15 ml
1 tsp = 5 ml.
No need to convert to grams, just use a measuring glass and fill up to the desired amount.
Guide for Temperatures
Th.1 → 30°C → 85°F
Th.2 → 60°C → 140°F
Th.3 → 90°C → 190°F
Th.4 → 120°C → 250°F
Th.5 → 150°C → 300°F
Th.6 → 180°C → 350°F
Th.7 → 210°C → 410°F
Th.8 → 240°C → 460°F
Th.9 → 270°C → 520°F