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Melanzane alla Parmigiana

Melanzane alla Parmigiana

with dressed leaves & toasted sourdough

▶ Start cooking 🖼 Original card
Raw / person
473 kcal
Total
45m
Card serves
2

The Italian classic — layers of roasted aubergine, rich tomato sauce and melted mozzarella baked until golden, served with dressed leaves and toasted sourdough.

Serves

1 2 3 4 6 8

This card printed its own 1 / 2 / 4 portion columns — those exact amounts are used where available, and amounts in between are interpolated rather than naively multiplied.

Ingredients

🥣 Sauces

  • 1.2kg Cooked tomato
  • 150g Tomato paste

🧂 Spices & Seasoning

  • 1½ Chilli
    de-seeded & finely chopped

🌿 Fresh Herbs

  • 35g Basil
    leaves picked & sliced
  • 30g Sage
    leaves picked & sliced

🥬 Fruit & Vegetables

  • 1.2kg Aubergine
  • 6 Garlic clove
    sliced
  • 6 Tomato
    diced
  • 45g Rocket
  • 45g Baby spinach

🧀 Dairy

  • 240g Mozzarella
    grated
  • 180g Grated pecorino

🍜 Grains & Noodles

  • 1 Sourdough bread
    sliced

🏠 From your kitchen

  • 15ml Sugar/xylitol (from your pantry)
  • Olive oil (from your pantry)
  • Salt & pepper (from your pantry)

Raw ingredient energy · 6 servings

473
kcal per person
29g protein 55g carbs 19g fat
Ingredients on the card, at raw weight 473 kcal
Cooking oil for frying estimated
7ml per person — the steps say “a drizzle”		 +57 kcal
Per person, including the oil 530 kcal
Whole dish, raw ingredients 2839 kcal / 4060g
14 standard reference values

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

Chef's note — The 4 portion meals will take a bit longer than the suggested cooking times.

Method

  1. Preheat your oven to 220 degrees.

  2. Thinly slice your aubergine lengthways (about 0.5cm thick). Brush both sides with olive oil and season with salt and pepper. Lay all your slices out on a greased or tinfoil lined baking tray, trying not to let the slices overlap. For larger quantities, you may have to do this in batches. Place the tray in the oven and cook the aubergine until softened and turning golden, about 10-15 minutes. Turn the slices half way through for even colouring.

  3. In the meantime, prep the remaining ingredients as listed. Place your cooked tomato, fresh tomato, garlic, chilli (to your heat preference), tomato paste, sugar/xylitol (optional), basil, sage and some seasoning in a pot over a medium heat. Bring to a gentle simmer for 5-7 minutes until reduced slightly. Season to taste with further sugar/xylitol if required, salt and pepper.

  4. Ready a deep oven proof dish, adequately sized for the melanzane. If you do not have something like this, get creative with tin foil. Use a double layer to make your baking dish and be sure it has high sides at about 7cm. Cover the base with a thin layer of your tomato sauce. Then, put a layer of aubergine slices. On top of this, another thin layer of tomato sauce and a sprinkle of mozzarella. Continue this process until the aubergine slices, tomato sauce and mozzarella are finished, making sure that you finish off with the tomato sauce. CHEFS TIP If you feel you have more aubergine than tomato sauce, then do some double layers of aubergine. Then sprinkle over your grated pecorino. Place in the oven for 10-15 minutes, until your pecorino cheese is starting to turn golden on top.

  5. Dress the baby spinach and rocket in some olive oil and seasoning. Toss until well coated and set aside.

  6. Toast and butter up your ciabatta slices. Serve them alongside your Italian classic and fresh dressed leaves. BRAVA!!!

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From the original card

UCOOK · Classic-era card