Parmigiana sandwich

Parmigiana sandwich

Total: 1 hr | Active: 30 min.
Nutritional value / person: 522 kcal
, Fat: 24 g
, Carbohydrate: 41 g
, Protein: 33 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:

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3 tbsp olive oil
450 g aubergines, thinly sliced
¼ tsp salt


1 tin chopped tomatoes (approx. 400 g)
¼ tsp salt
a little pepper
150 g mozzarella, cut into slices
100 g Parmesan, coarsely grated
1 bunch basil, leaves torn off


400 g ciabatta bread, halved lengthwise


90 g bresaola, sliced
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One gratin dish (approx. 1½ l), greased

How it's done

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Heat the oil in a non-stick frying pan. Fry the aubergine slices in batches for approx. 4 mins. on each side, season with salt.


Season the tomatoes, distribute ⅓ of them in the prepared dish. Layer the aubergines, mozzarella, Parmesan and basil leaves with the remaining tomatoes in the dish, top with Parmesan. Place the dish on a baking tray.


Approx. 25 mins. in the centre of an oven preheated to 220 °C. Place the bread on the baking tray, bake for a further 10 mins.


Place the Parmigiana and bresaola on the bottom part of the sandwich, add the top piece of bread, cut into 4 pieces.

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