Photo: Markus Spiske
Tessa's baked aubergine with tomato, mozzarella & Parmesan
11 ingredients
Serves 6
openrecipes
This classic dish is perfect for summer - every Italian home cook has a slight variation of it
Estimated Nutrition (whole recipe, rough)
796
Calories
31g
Protein
28g
Fat
102g
Carbs
What these numbers assume — 7 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 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 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
- 3 medium aubergines , sliced 3mm-thick lengthways
- flour , for dusting aubergines
- olive oil for frying
- 300g mozzarella , cut into 5mm slices
- 50g Parmesan (or vegetarian alternative), grated
- 5 basil leaves , roughly torn
- 2 tbsp olive oil
- 2 garlic cloves , peeled and finely chopped
- 5 ripe tomatoes , skinned and chopped
- 400g tin tomatoes
- 5 basil leaves , roughly torn
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