Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana)

BBC GOOD FOOD (4)
Leah Wright: "Really tasty, layered with courgette and spinach…" Read More
8Ingredients
60Minutes
290Calories

Ingredients

US|METRIC
  • 2 garlic cloves (crushed)
  • 6 tablespoons olive oil
  • 400 grams chopped tomatoes (cans)
  • 2 tablespoons tomato (purée)
  • 4 aubergines (cut into long, 5mm thick slices)
  • 85 grams Parmesan (or vegetarian alternative, freshly grated)
  • 20 grams basil leaves (pack, torn)
  • 1 egg (beaten)
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    NutritionView More

    290Calories
    Sodium10% DV250mg
    Fat28% DV18g
    Protein22% DV11g
    Carbs9% DV26g
    Fiber48% DV12g
    Calories290Calories from Fat160
    % DAILY VALUE
    Total Fat18g28%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol45mg15%
    Sodium250mg10%
    Potassium1040mg30%
    Protein11g22%
    Calories from Fat160
    % DAILY VALUE
    Total Carbohydrate26g9%
    Dietary Fiber12g48%
    Sugars10g20%
    Vitamin A
    Vitamin C
    Calcium
    Iron

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(4)

    Leah Wright 5 days ago
    Really tasty, layered with courgette and spinach and added dried basil to the sauce. Oven cooked the aubergine as quicker and less faff than griddeling
    Ray C. 6 months ago
    Excellent, easy to do and great balance of flavours. I used oregano instead of basil which is probably a culinary crime but it worked brilliantly.
    Rachel H. 3 years ago
    This is a fab recipe, definitely one of my favourite dishes. Feels like comfort food but without the calories!
    Ramona D. 3 years ago
    Great and easy to do. It is full of flavor, and can be served by itself or with, for example, chicken.

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