Photo: Mike Kenneally
Aubergine Parmigiana
13 ingredients
Serves 4
openrecipes
Aubergine parmigiana is that rare and glorious thing: Mediterranean stodge.
Estimated Nutrition (whole recipe, rough)
882
Calories
31g
Protein
29g
Fat
118g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| 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 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
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
- 1.5kg aubergines
- Fine salt
- 2 tbsp olive oil
- 3 cloves of garlic, crushed
- 800g good tinned tomatoes
- 150ml red wine
- Pinch of sugar
- 1/2 tsp dried oregano
- Oil, to fry
- 200g mozzarella, thinly sliced
- 125g Parmesan, grated
- 50g breadcrumbs
- Handful of 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