المكونات

  • Aubergines 2kg
  • SpinneysFOOD Coarse Crystal Sea Salt 2 tbsp
  • SpinneysFOOD Fresh Basil ½ bunch
  • SpinneysFOOD Organic Chopped Italian Tomatoes 2 x 400g tins
  • Garlic 1 clove
  • SpinneysFOOD Fine Sea Salt To taste
  • SpinneysFOOD Black Pepper To taste
  • SpinneysFOOD Pure Sunflower Oil For deep-frying
  • SpinneysFOOD Parmigiano Reggiano Grated 150g
  • SpinneysFOOD Ricotta 150g
  • Fresh oregano leaves To serve

Nutrition (Per serving)

  • سعرات حرارية 611
  • دهون 41.8g
  • المشبعة 11.7g
  • بروتين 25.6g
  • الكربوهيدرات 42g
  • السكريات 22.3g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

باذنجان مع جبنة الريكوتا والبارميزان

Italian 20 Mins Prep · 25 Mins Cook


  1. Preheat the oven to 180°C, gas mark 4.
  2. Slice the aubergines into ½cm slices and sprinkle with the salt. Allow to stand while you prepare the sauce.
  3. Shred the basil and place it in a saucepan along with the tinned tomatoes, garlic clove, salt and pepper. Simmer gently over a low heat for 15 minutes.
  4. Rinse the aubergine slices well and pat dry.
  5. Heat the oil in a deep pan. Fry the aubergines in batches until dark brown. Drain on paper towels.
  6. Arrange the aubergine slices in a 20cm round or square roasting dish. Scatter over ¼ of the Parmesan, then top with ¼ of the ricotta and ¼ of the sauce. Repeat the layers ending with a layer of ricotta.
  7. Bake until golden and bubbly.
  8. Scatter with the fresh oregano and serve.