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
½ tbsp tomato puree
1 kg tomato, cut into cubes
1 tsp sugar
1 tsp salt
a little pepper


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


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

How it's done

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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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