A vegetarian eggplant meal with a rich tomato Neapolitana sauce, mozzarella and Parmesan cheese. This meal is very much a part of my cultural heritage with the use of creamy eggplants and Neapolitana sauce. It is very much a moorish dish and perfect for staying cosy at home.
Step 2 - Preheat Oven 170°C Step 2 - Remove Lid, cover with Foil Step 3 - Bake 40mins (Single) to 50mins (Family) 🥗 Best served with a green salad Ingredients: Eggplant, Mozzarella cheese, Parmesan, Carrots, Celery, Onion, Tomato Passatta, Flour, Olive Oil, Salt Contains:Cereals containing gluten and their products including wheat, rye, barley, oats, spelt
Hi I'm Barbara,
Being of Italian background I find Mediterranean cooking my go to for everyday meals. I am inspired by certain chefs such as Yotam Ottolenghi, Jamie Oliver and Donna Hay, and love to try their recipes. Cooking has always been part of our family life and I find it satisfying when my children request certain meals and invite friends over for family dinners.