- Aubergines 10.5 oz
- Basil to taste
- Frying oil to taste
- Garlic 1 clove
- Grated Parmigiano Reggiano 2.1 oz
- Mozzarella 3.5 oz
- Pepper to taste
- Salt to taste
Fresh, velvety, and oh-so thick, Pomì Strained Tomatoes have us DROOLING! Layered between crisp eggplant, creamy mozzarella, and freshly grated parmigiano reggiano, every bite of this stack tastes like creamy Italian heaven.
Directions:
-
Cut the aubergines into slices and fry in oil until golden.
-
In the meantime, cook Pomì Strained Tomatoes for 15 minutes on a high flame with the extra virgin olive oil, garlic, basil, salt and pepper.
-
Cut the mozzarella into slices and grate the Parmigiano.
-
Assemble the parmigiana in a tray by alternating layers of Pomì Strained Tomatoes sauce, aubergine, mozzarella and Parmigiano.
-
Bake in the oven for 15 minutes at 356 degrees.