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Parmigiana
1 h active | 2 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 576
  • Fat about 40g
  • Carbohydrates about 18g
  • Protein about 31g
This is needed
This is needed for 4 people
Tomato sauce
  • a little olive oil
  • 1 tsp salt
  • 1 garlic clove, finely chopped
  • 0.5 tbsp tomato puree
  • 1 kg tomato, diced
  • a little pepper
  • 1 tsp sugar
Aubergines
  • 5 tbsp olive oil
  • 1 kg aubergine, cut into approx. 1 cm slices
  • 1 tsp salt
Parmigiana
  • 250 g mozzarella, sliced
  • 1 bunch basil, leaves torn off
  • a little sea salt
  • 160 g grated Parmesan
  • 1 tsp olive oil
  • a little pepper
Tools
  • One ovenproof dish (holding approx. 2 l), greased
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And that's how it's done
And that's how it's done
Tomato sauce
Heat the oil in a pan, sauté the garlic and tomato puree. Add the tomatoes, season, simmer over a low heat for approx. 45 mins.
Aubergines
Spread half of the aubergines on two baking trays lined with baking paper, brush both sides with oil, season with salt. Bake for approx. 20 mins. in an oven preheated to 200 °C (convection). Repeat the process with the remainder of the aubergines.
Parmigiana
Transfer one third of the tomato sauce to the prepared dish, top with one third of the aubergines, mozzarella and basil, sprinkle with one third of the parmesan. Repeat the process twice, season, drizzle with oil. Bake for approx. 45 mins. in the centre of an oven preheated to 200°C. Remove the parmigiana from the oven, leave to stand for approx. 5 mins.