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Summer vegetable parmigiana
30 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 568
  • Fat about 37g
  • Carbohydrates about 24g
  • Protein about 29g
This is needed
This is needed for 4 people
Summer vegetables
  • 4 sprigs rosemary, needles removed
  • 2 aubergine, cut into slices approx. 5 mm thick
  • 3 yellow pepper, cut into sixths
  • 2 courgettes, cut into slices approx. 5 mm thick
  • 5 tbsp olive oil
  • 1.5 tsp salt
Tomato sauce
  • 1 tbsp olive oil
  • 2 garlic clove, finely chopped
  • 2 tbsp tomato puree
  • 2 tins peeled cherry tomatoes (each approx. 400 g)
  • 1 tsp salt
  • a little pepper
  • 1 tsp sugar
To layer
  • 1 bunch basil, leaves torn off
  • 300 g mozzarella, torn into pieces
  • 80 g grated Parmesan
  • One ovenproof dish (holding approx. 2 ½ l), greased.
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And that's how it's done
And that's how it's done
Summer vegetables
Mix the vegetables, rosemary and oil in a bowl, spread on two baking trays lined with baking paper, season with salt.
To roast
Approx. 15 mins. in an oven preheated to 220°C (convection). Remove, allow to cool slightly. Turn the oven to 200°C (top and bottom heat).
Tomato sauce
Heat the oil in a pan. Sauté the garlic and tomato puree. Add the tomatoes and the sugar, season, simmer over a medium heat for approx. 15 mins.
To layer
Spread ⅓ of the tomato sauce in the prepared dish, top with ⅓ of the vegetable slices, mozzarella, basil and parmesan. Repeat the process twice.
To bake
Approx. 35 mins. in the centre of an oven preheated to 200°C. Remove the parmigiana from the oven, leave to stand for approx. 5 mins.