SUMMER AUBERGINE EGGPLANT PARMESAN MELANZANE ALLA PARMIGIANA DESTATE

SUMMER AUBERGINE / EGGPLANT PARMESAN (MELANZANE ALLA PARMIGIANA D’ESTATE)

SUMMER AUBERGINE / EGGPLANT PARMESAN (MELANZANE ALLA PARMIGIANA D’ESTATE)

By Food52
Serves 4

Grocery List via Instacart Instacart
Details
  • Servings:   4
  • Calories:   282
  • Protein:   17g
  •  
  • Fiber:   6g
  • Sugar:   8g
  • Carb Total:   9g
  •  
  • Trans Fat:   0g
  • Saturated:   10g
  • Fat Total:   19g
  •  
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
  • Show More
Cuisine
  • italian
Comments
Ingredients
  • 500 grams Round or Oblong Aubergine, rinsed, stem end removed and cut into 1/2 cm thick rounds
  • 250 grams Mozzarella (preferably made from buffalo milk), cut into 1 cm thick rounds
  • 12 Basil leaves
  • 500 grams Tomatoes (best quality possible), rinsed, stem removed and cut into 1/2 cm thick rounds
  • Extra-Virgin Olive Oil for drizzling
  • Sea Salt
  • Black Pepper, freshly ground
Instructions

SUMMER AUBERGINE / EGGPLANT PARMESAN (MELANZANE ALLA PARMIGIANA D’ESTATE) serves 4 original recipe by Food52.

View original preparation instructions

AI Coach 
Personal Notes 
Organization Tags 

Tags easily organize your Recipe Library

Comments