Vegetarian, Gluten Free
Parmigiana di Melanzane
55 mins
Intermediate
8 Servings
This great warming bake is based on a traditional version of the classic dish used in Bari. It marries fibre- and antioxidant-rich aubergines with our nutrition-packed Tomato Fondue Brilliant Base, and Parmesan cheese which can help with good bacteria for the gut.
About This Recipe
This great warming bake is based on a traditional version of the classic dish used in Bari. It marries fibre- and antioxidant-rich aubergines with our nutrition-packed Tomato Fondue Brilliant Base, and Parmesan cheese which can help with good bacteria for the gut.
We’ve labelled this dish as vegetarian as it contains no meat products but it does contain animal rennet in the Parmesan and you may want to substitute this with a vegetarian alternative.
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Ingredients
750g/26oz aubergines (3 medium sized)
750g/26oz BB Tomato Fondue
500g/18oz grated mozzarella (fresh does not work here)
250g/9oz aged Parmesan cheese finely grated
100g/4oz gram flour
4 eggs
2tsp of double cream
Salt and pepper to taste
Nutrition Per Serving
Calories
395
Fats
23G
Carbs
17G
Protein
28G
Method
Pre-heat the oven to 180C/60F (fan) or 200C/390F (convection)
Slice the aubergines and criss-cross score the flesh as per the video instructions
Lightly salt and stand to one-side for 10 minutes
Meanwhile, whisk the eggs and cream to produce an egg ‘wash’
Dab the aubergine slices off with a paper towel to remove moisture, lightly dust in gram flour and then dip into the egg wash, then back into gram flour
Heat a solid bottom frying pan, add a splash of oil and fry the aubergine out gently You are not wanting to golden fry these, just to cook out and set up the egg, while driving off more moisture
Turn over and repeat the shallow frying on the other side
Lift out, set aside until all slices are finished
Begin to build in an oven-proof baking dish
First in is our BB Tomato Fondue, followed by a layer of the cooling aubergine, then a layer of the grated mozzarella and Parmesan
Repeat the process until the oven proof dish is filled
Allow to stand proud with cheese being the top layer
Cover with tin foil then bake in a medium to hot oven for 35-40 minutes
Remove the foil and allow to crisp up and form a golden colour for 5-10 minutes
Allow to cool before serving
This dish will get better over the coming days