Aubergine 'Parmigiana' with Fresh Tomato
Hollowed beefsteak tomatoes stuffed with layered fried aubergine, thick tomato sauce, basil, and smoked mozzarella, then baked until tender.
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
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
5
6
7
8
9
10