Melanzane alla parmigiana

Ingredients

For 6 people as a starter or for 3 people as a main course:

 

  • 580 g Marie Thumas Apéro Red Salsa
  • 2 large eggplants (680 g)
  • 60 g passata
  • 500 g buffalo mozzarella (drained weight)
  • 80 g grated Parmesan
  • fresh basil
  • fresh oregano
  • fresh thyme
  • handful of pine nuts
  • handful of panko (or breadcrumbs)
  • olive oil

Preparation

  1. Eggplants: Slice the eggplants into thick slices. Place the slices on a plate and sprinkle with coarse salt. Let them rest for 30 minutes. Then rinse under cold water and pat dry with a kitchen towel.
    Heat a grill pan. Drizzle the eggplant slices with olive oil, coarse salt, and pepper. Grill them for 3 to 4 minutes on each side.
  2. Tomato sauce: Heat the Marie Thumas Apéro Red Salsa as indicated on the packaging, add the passata, and blend until smooth.
  3. Panko: Briefly toast the breadcrumbs or panko in some olive oil with freshly chopped oregano, thyme, and pine nuts.
  4. Assembly: Build towers with layers of eggplant, mozzarella, and a bit of grated Parmesan. Place them in a baking dish with the tomato sauce. Sprinkle the towers with a layer of panko.
  5. Baking: Bake for about 20 minutes in an oven at 180°C. Finish with fresh basil.

Other recipes

Try our other recipes in this category

Discover all Marie Thumas Apéro mixes

Mexican Dip

Cauliflower Dip

Green Pea dip

Red Salsa

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