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Linda’s Aubergine Parmigiana

Name: Linda’s Aubergine Parmigiana
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 700 g Aubergine; 700 ml Tomato passata; 2 Mozzarella; 100 g Parmesan cheese; 1 Onion; Olive oil; Peanut oil; Salt; 20 g Coarse salt; 50 g Basil; 1 Garlic clove

A simple but classic recipe—there’s nothing more classic than aubergine parmigiana.

Cook

45m

Ingredients

Method

Turn cooking mode on

Step 1

Wash and slice the aubergines, then place them in a bowl with a little coarse salt. Let the aubergines rest so they release some of their excess water, then remove them from the bowl and brush off the excess salt.

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For

4

M

I

700

g

Aubergine

700

ml

Tomato passata

2

Mozzarella (250g)

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Cook along with all of our recipes

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Notes

You can also bake the aubergines in the oven or grill them. You can add fresh basil leaves between the layers of the parmigiana. Don’t overdo it with the salt, as the aubergines will be covered with coarse salt at the beginning of the process.

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Linda’s Aubergine Parmigiana

A simple but classic recipe—there’s nothing more classic than aubergine parmigiana.

Cook

45m

Ingredients

Method

Turn cooking mode on

Step 1

Wash and slice the aubergines, then place them in a bowl with a little coarse salt. Let the aubergines rest so they release some of their excess water, then remove them from the bowl and brush off the excess salt.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

4

M

I

700

g

Aubergine

700

ml

Tomato passata

2

Mozzarella (250g)

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.