In an egg-citing new collaboration, we're thrilled to feature Teresa, the culinary genius behind @thegastronomista. With Spanish roots coursing through her veins and an unyielding love for Italian fare, she infuses a unique twist in every dish. Trust us when we say that her rendition of this classic will undoubtedly tantalize your taste buds!
Servings: 4 -5 person
Prep time: 10mins
Cook time: 35mins
Estimated Nutritional Information per serving
Calories: 300-400 calories per serving
Fat: 20-25 grams
Carbohydrates: 20-25 grams
Protein: 10-15 grams
Fiber: 5-8 grams
Preheat the oven at 190ºC
Slice the aubergines very thin (with help of a mandoline if possible). Peel and finely chop the onion, and peel and finely slice the garlic.
Place a large pan on a medium heat with 2 or 3 lugs of olive oil,
Peel, chop and the onion and garlic,
Place in a baking tray the tomatoes, garlic, onions and bake 40mins at 180.c
Blend with olive oil, salt and fresh basil leaves
Grill the aubergines on both sides until lightly charred – you'll need to work in batches.
Season the tomato sauce carefully with sea salt, black pepper, then pick in the basil. You can leave the sauce chunky or you can purée it with a blender.
Spoon a layer of tomato sauce into a baking dish, then add a fine scattering of Parmesan, followed by a single layer of aubergines. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan.
Place the mozzarella on top.
Bake at 190°C for 30 minutes, or until golden, crisp and bubbly – it’s best eaten straight away
Storage : Baked Eggplant Parmesan can be stored in the refrigerator for up to 3-4 days.