Ingredients
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Method
-
Preparing the aubergine
Salt the aubergine rounds and leave them to stand for 30 minutes so they release their bitter juices, then pat them dry with kitchen paper.
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Making the sauce
Gently fry the garlic in the olive oil, add the passata and basil, then simmer until thick.
15 min -
Frying
Fry the aubergine rounds in plenty of hot sunflower oil, then drain them well.
20 min -
Layering
Spread some sauce in a baking dish, then add a layer of aubergine, mozzarella and Parmesan, and repeat until the ingredients run out.
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Baking
Bake in a preheated oven at 180°C until the cheese is golden and bubbling on top.
30 min
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 2 185 kcal | 547 kcal |
| Fat | 136 g | 34 g |
| of which saturates | 63 g | 16 g |
| Carbohydrates | 136 g | 34 g |
| Protein | 125 g | 31 g |
| Fibre | 44 g | 11 g |
An estimate calculated from the raw weight of the ingredients. Not included: sunflower oil. Calculated with approximate data: mozzarella. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: milk
For sensitive digestion: mozzarella (lactose), garlic (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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