Parmigiana sandwich

Parmigiana sandwich

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

Ingredients

4 people

Hint:


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
kochen@bettybossi.ch

Aubergines

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

Parmigiana

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

Bake

400 g ciabatta bread, halved lengthwise

Sandwich

90 g bresaola, sliced
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Utensils

One gratin dish (approx. 1½ l), greased

How it's done

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Aubergines

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.

Parmigiana

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.

Bake

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.

Sandwich

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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