Total: 2 hr 5 Min. | Active: 1 hr
vegetarian, gluten-free, Low Carb
Nutritional value / people: 576 kcal
, Fat: 40 g
, Carbohydrate: 18 g
, Protein: 31 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Tomato sauce

a little olive oil
1 garlic clove, finely chopped
½tbsp tomato puree
1kg tomatoes, diced
1tsp sugar
1tsp salt
a little pepper


1kg aubergines, cut into approx. 1 cm slices
5tbsp olive oil
1tsp salt


250g mozzarella, sliced
1bunch basil, leaves torn off
a little sea salt
160g grated Parmesan
a little pepper
1tsp olive oil
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One baking dish (approx. 2 l)

How it's done

Tomato sauce

Heat the oil in a pan, sauté the garlic and tomato puree. Add the tomatoes, season, simmer over a low heat for approx. 45 mins.


Spread half of the aubergines on two baking trays lined with baking paper, brush both sides with oil, season with salt.

Bake for approx. 20 mins. in an oven preheated to 200°C (convection). Repeat the process with the remainder of the aubergines.


Transfer one third of the tomato sauce to the prepared dish, top with one third of the aubergines, mozzarella and basil, sprinkle with one third of the parmesan. Repeat the process twice, season, drizzle with oil.

Bake for approx. 45 mins. in the centre of an oven preheated to 200°C. Remove the parmigiana from the oven, leave to stand for approx. 5 mins.

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