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Aubergine Parmigiano Recipe
|Olive oil||10 Tablespoon|
|Onion||1 Medium, chopped|
|Canned chopped tomatoes||32 Ounce (2 Cans, 16 Ounce Each)|
|Canned tomato paste||6 Ounce (1 Small Can)|
|Chopped fresh oregano||1 Tablespoon|
|Chopped fresh basil||1 Teaspoon|
|Plain flour||3 Tablespoon|
|Mozzarella cheese||8 Ounce, sliced (More To Taste)|
Serving size: Complete recipe
Calories 2854 Calories from Fat 1818
% Daily Value*
Total Fat 206 g317.3%
Saturated Fat 51.6 g257.9%
Trans Fat 0 g
Cholesterol 179.2 mg
Sodium 2817.2 mg117.4%
Total Carbohydrates 199 g66.4%
Dietary Fiber 52.9 g211.5%
Sugars 48.3 g
Protein 85 g169.8%
Vitamin A 223.3% Vitamin C 255.9%
Calcium 164.4% Iron 118%
*Based on a 2000 Calorie diet
Wash the aubergines and slice length ways into thin strips.
Heat 1 tablespoon of the olive oil in a saucepan and saute the onion.
Add the canned tomatoes to the saute, then the tomato puree and the herbs.
Stir well and bring this sauce to a simmer.
Cover the pan and cook over a low heat for 30 minutes.
Meanwhile, place the flour in a small bowl and dip the aubergine strips into it so that each piece is well coated.
Heat the remaining olive oil in a frying pan and saute the floured aubergine until lightly browned.
Add more oil if necessary.
Pour some tomato sauce into the baking dish and place a layer of sauted aubergine over it.
Add another layer of sauce, another of aubergine, and continue in this way until both ingredients are used up.
Arrange the cheese slices over the top layer.
Bake for 30-40 minutes until the topping is golden brown.