Ricotta parmigiana di melanzane

Ricotta parmigiana di melanzane

20 mins Prep · 25 mins Cook

This dish is best made the day before it is served

Created by Spinneys
Prep time 20 minutes
Cook time 25 minutes
Serves 4
Cuisine Italian
Diet Vegetarian
Preparation Moderate
Nutrition (per serving)
Calories 611
Fat 41.8g
Saturates 11.7g
Protein 25.6g
Carbs 42g
Sugars 22.3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Preheat the oven to 180°C, gas mark 4.


Slice the aubergines into ½cm slices and sprinkle with the salt. Allow to stand while you prepare the sauce.


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.


Rinse the aubergine slices well and pat dry.


Heat the oil in a deep pan. Fry the aubergines in batches until dark brown. Drain on paper towels.


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.


Bake until golden and bubbly.


Scatter with the fresh oregano and serve.