Photo: Mike Kenneally
Melanzane parmigiana
13 ingredients
30 min
Serves 4 - 6
openrecipes
Meaning 'aubergine Parmesan' in Italian, this vegetarian bake with tomato and cheese is ideal for entertaining
Estimated Nutrition (whole recipe, rough)
1045
Calories
35g
Protein
48g
Fat
120g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp olive oil , plus extra for brushing
- 3 garlic cloves , crushed
- 3 thyme sprigs
- 8 large sage leaves, finely chopped
- 4 x 400g cans chopped tomatoes
- 3 tbsp red wine vinegar
- 3 tbsp golden caster or granulated sugar
- 6 large aubergines , sliced lengthways as thinly as you can
- 100g vegetarian-style Parmesan , finely grated
- 85g white breadcrumbs
- 50g pine nuts
- 2 x 125g balls vegetarian-style mozzarella , torn into small chunks
- handful basil leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes