Eggplant parmigiana with tomato puree | Mutti Recipe
Eggplant parmigiana with tomato puree: prepare your recipe step-by-step and make it unique with the excellent taste of Mutti Italian tomatoes!
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Cooking tools:
- Mandoline
- Deep-fry thermometer
- Grater
- Colander
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Baking dish
- Spoon
- Paper towel
- Stove
- Oven
Ingredients
- 1 1/2 kg large purple eggplant
- 2-3 handfuls sea salt flakes
- 1 tablespoon olive oil
- 1 brown onion, finely diced
- 1 clove garlic crushed
- 1.4 l Mutti Passata
- Rice bran oil to fry the eggplant
- 150 g Parmigiano Reggiano cheese
- 350 g Finely grated bocconcini
- leaves Finely diced Basil
- Salt
- pepper
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