Aubergine Parmigiana Tortelloni with Tomato Sauce

Serves 1-2

Melanzane, or Aubergine, features across much of Southern Mediterranean cooking and diets. In Italian cooking this vegetable pops up in a number of famous dishes. Classic Parmigiana layers aubergine with mozzarella and tomatoes. Two of Italy’s culinary powerhouses, Campagna and Sicily both lay claim to this dish because aubergines are plentiful in these regions as they grow extremely well under the hot sunny climate. We will never know where Parmigiana originates from, but we think our twist on this recipe –  wrapping the Parmigiana filling in a hand folded tortelloni – is delicious. In our 5-minute recipe, we add our classic Tomato Sauce which further brightens the dish as we slow cook it with basil and garlic. Parmigiano Reggiano finishes the dish perfectly with a salty kiss.

Order today and try this classic dish at home.

Product Quantity

Aubergine Parmigiana Tortelloni


Artisan Tomato Sauce - Sugo Al Pomodoro (300g)


Grated Parmesan Cheese - Parmigiano Reggiano DOP (30g)

About Aubergine Parmigiana Tortelloni with Tomato Sauce

Please note: The picture shown is for illustration purposes only. You will receive what is listed above, to cook in your kitchen. The picture indicates one of the possible combinations you can do with the products included.

Fresh: Cook for 4-5 minutes in boiling water.
Frozen: Cook for 5-6 minutes in boiling water.

  1. In a large saucepan, add 2 litres of salted water.
  2. Bring the water to a gentle boil and put in the Tortelloni.
  3. Cook for 4-5 and a half minutes, depending on preference.
  4. Gently heat the Tomato Sauce in a frying pan and transfer the tortelloni using a slotted spoon, making sure that some of the starchy pasta water makes it into the pan with the Tomato Sauce.
  5. Gently coat the Tortelloni with the Tomato Sauce, plate and garnish with Parmigiano Reggiano.

Buon Appetito!

Aubergine Parmigiana Tortelloni: Pasta (56%): Flour 00 (Wheat), Pasteurised Egg (30%), Durum Wheat Flour, Salt, Water.
Filling (44%): Aubergine (41%), Tomato (34%), Mozzarella (Milk), Italian grated cheese (Milk, Salt, Vegetarian Rennet, Preservative: Egg Lysozyme) (7%), Basil, Oil, Potato Flakes (emulsifier: E471), Garlic, Salt, Black Pepper. Dusted with rice flour.

Tomato Sauce: Tomato (88%), Water, Onion, Extra Virgin Olive Oil, Basil, Garlic, Salt.

Parmesan: Milk, Salt, Rennet.

Energy (KJ)/100g 824 182 1633
Energy (Kcal)/100g 200 44 392
Fat/100g 5.0 2.6 28
Of which Saturated/100g 1.8 0.4 19
Carbohydrate/100g 29.0 3.7 0
Of which Sugar/100g 1.9 3.3 0
Protein/100g 8.8 0.8 33
Salt/100g 0.9 0.9 1.6

Wheat, Egg, Milk.

Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery and Soy.

Keep refrigerated at 0-5C.
Fresh Pasta: Once opened, consume within 2 days.
Longer Shelf-Life: Once opened, consume within 3 days.
Suitable for freezing.
Freeze on day of purchase and consume within 3 months. Cook from frozen.

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