Eggplant Parmigiana made with Tomato Puree | Mutti Recipe
Eggplant Parmigiana made with Tomato Puree: prepare your recipe step-by-step and make it unique with the excellent taste of Mutti Italian tomatoes!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mutti-parma.com.
Ingredients
- 3 lb large purple eggplant
- 2-3 handfuls sea salt flakes
- 1 tbsp olive oil
- 1 brown onion (finely diced)
- 1 clove garlic (crushed)
- 6 cups Mutti® Tomato Puree (Passata)
- Rice bran oil to fry the eggplant
- 5.3 oz Parmigiano Reggiano cheese
- 12 oz bocconcini (finely grated )
- leaves Basil (finely diced )
- Salt and pepper (to taste)
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