Ingredients
- 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)
- 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."
Ricotta parmigiana di melanzane
Italian 20 Mins Prep · 25 Mins Cook
- 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.