Photo: Mike Kenneally
Roast aubergine parmigiana
12 ingredients
20 min
Serves 4
openrecipes
An Italian-style roasted vegetable gratin with tomato and basil sauce, Parmesan and mozzarella
Estimated Nutrition (whole recipe, rough)
951
Calories
32g
Protein
29g
Fat
143g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cherry | 1 cup (138g) | 87 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Honey | 1 tbsp (21g) | 64 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| 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 extra-virgin olive oil
- 2 garlic cloves , crushed
- small bunch basil , stalks finely chopped
- 2 x 400g cans cherry tomatoes
- 1 tbsp chopped sundried or semi-dried tomatoes
- 1 tsp clear honey
- few thyme sprigs, leaves removed
- 4 medium aubergines
- 2 balls light mozzarella , thinly sliced
- 25g breadcrumbs
- 25g Parmesan (or vegetarian alternative), finely grated
- crusty bread , to serve (optional)
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