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Aubergine 'Parmigiana' with Fresh Tomato

Hollowed beefsteak tomatoes stuffed with layered fried aubergine, thick tomato sauce, basil, and smoked mozzarella, then baked until tender.

VegetarianDinnerItalianTomatoAubergine
Estimated Nutrition
Calories
414.1
kcal / serving
2484.5 kcal total
Carbs
18g
per serving
108.2 g total
Fat
33.1g
per serving
198.5 g total
Protein
12.1g
per serving
72.8 g total
Cook Time
30
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
2
piece
Egg
free-range, beaten with salt
200
g
Smoked Mozzarella
sliced
GrainsCereals
3
tbsp
Plain Flour
for dredging
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
2
handful
Basil Leaf
fresh
OilsFats
135
ml
Extra Virgin Olive Oil
divided use plus extra for drizzling
Vegetables
6
piece
Beefsteak Tomato
large, equally-sized, ripe but firm, tops sliced off, seeds and pulp scooped and reserved
1
piece
Onion
small, peeled, finely chopped
400
g
Aubergine
small, trimmed, thinly sliced into rounds

Method

1
2
3
4
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6
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8
9
10
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