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
One ovenproof dish (holding approx. 2 ½ l), greased.
How it's done
Mix the vegetables, rosemary and oil in a bowl, spread on two baking trays lined with baking paper, season with salt.
Approx. 15 mins. in an oven preheated to 220°C (convection). Remove, allow to cool slightly. Turn the oven to 200°C (top and bottom heat).
Heat the oil in a pan. Sauté the garlic and tomato puree. Add the tomatoes and the sugar, season, simmer over a medium heat for approx. 15 mins.
Spread ⅓ of the tomato sauce in the prepared dish, top with ⅓ of the vegetable slices, mozzarella, basil and parmesan. Repeat the process twice.
Approx. 35 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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