Melanzane Alla Parmigiana Di Bertolli
Preparation time
5 min
Cooking time
30 min
Dietary preference
Vegetarian
Difficulty
Medium
Region
Servings
2
In this recipe
Preparation
- Drain the mozzarella in a sieve and cut it into slices, then into strips and then into cubes.
- Cut the aubergines into 1/2 cm slices. Sprinkle with salt and leave on kitchen paper for 10 minutes. This is to extract moisture so the dish does not become too watery. Pat the aubergines dry with kitchen paper. Heat a grill pan and grease with Bertolli extra virgin olive oil until glowing. Grill the aubergines on both sides and set aside.
- Preheat the oven to 180 degrees celsius.
- Cover an ovenproof dish with a thin layer of Bertolli Basilico pasta sauce, a layer of aubergines spread in a tile fashion over the ovenproof dish, and again some pasta sauce, sprinkle with buffalo mozzarella, grate some Parmesan cheese on top and repeat until all ingredients are used up. Finish with mozzarella and a nice amount of Parmesan.
- Bake the dish for about 30 minutes in the preheated oven at 180 degrees C and garnish with a few sprigs of basil.Buon appetito!
Ingredients
- 1 jar Bertolli Basilico pasta sauce – 400g
- 2 aubergines – 600 gr
- 1 ball (buffalo)mozzarella
- Parmesan cheese – 90 gr
- Handfull of fresh basil
- Pinch of salt
- Optional: Grilled bread or a fresh baguette to mop it up!
View the nutritional value
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