Mascarpone parmigiana

Name: Mascarpone parmigiana
Prep time: 20 min
Total time: 85 min
Yield: 4
Ingredients: 150 g mozzarella; 100 g mascarpone; 100 g grated Parmesan; 2 kg tomatoes; 2 garlic cloves; 3 aubergines; 2 sprig basil; 6 tbsp olive oil; 1 ½ tsp salt; a little pepper

main dish

Total: 1 hr 25 min. | Active: 20 min.

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The secret of this parmigiana is in the sauce. It takes a little longer, but is definitely worthwhile. The sauce should be relatively thick. If it is too thick, you can add a little water. The mascarpone makes the whole thing deliciously creamy. Our tip: place the remaining mascarpone in a small bowl on the table. When you have a piece on your plate, you can put some mascarpone on top and watch it melt.

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 4 people

Tomatoes and aubergines
2 kg	tomatoes (San Marzano), halved lengthwise
2	garlic cloves, with skin on
3	aubergines, cut into approx. 1 cm slices
2 tbsp	olive oil
1 ½ tsp	salt
a little	pepper

Tomato sauce
4 tbsp	olive oil

Assemble
150 g	mozzarella, in slices
100 g	mascarpone
100 g	grated Parmesan

Bake
2 sprig	basil, torn into pieces

How it's done

Tomatoes and aubergines

Place the tomatoes, garlic and aubergines onto two baking trays lined with baking paper, brush with oil, season.

Bake

Approx. 45 mins. in an oven preheated to 180 °C (convection). Remove.

Tomato sauce

Set aside 6 tomato halves, squeeze the garlic out of its skin and puree with the remaining tomatoes and the oil until smooth.

Assemble

Spread ½ of the tomato sauce in the prepared dish, spread ½ of the aubergines, mozzarella and mascarpone on top and sprinkle ½ of the parmesan on top of that. Repeat the process. Top with the reserved cherry tomatoes.

Bake

Approx. 20 mins. in an oven preheated to 180 °C (convection). Remove from the oven, garnish with basil.

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