Melanzane Parmigiana | Bertolli
Cook up a traditional Italian treat with our tasty Melanzane Parmigiana (aubergine, tomato and parmesan bake) recipe.
Keywords
- Side
- Main
- Easy
- Cheese
- Vegetables
- Bake
- Lunch
- Dinner
Ingredients
- 2 aubergines sliced
- 40 grams Bertolli buttery spread with olive oil
- 115 grams fresh mozzarella cheese
- 115 grams grated Parmesan cheese
- 400 grams can tomatoes
- 1 tbsp tomato purée
- 1 large clove garlic peeled and crushed
- 1 tsp dried basil
- 1 tsp dried marjoram
- 0,5 tsp fennel seeds
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