Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
Wash the eggplants and dry them well. Slice them into rounds with a mandoline, salt them and let them rest on a rack for half an hour.
Pat the eggplants with paper towels to remove the moisture. Cook the eggplants in the oven at 200°C for about 15 minutes.
Cut the mozzarella into slices that are not too thin.
Grease a baking dish and arrange the slices in a spiral, alternating eggplant, tomato and mozzarella until complete.
Sprinkle with grated Parmesan, a drizzle of oil and salt. Bake at 200°C for 20 minutes or until golden brown.
Remove from the oven and let rest a few minutes before serving hot or at room temperature.
Baking dish
Mandoline
After cooking the bake, let it cool completely at room temperature. Store in the refrigerator for 2-3 days or in the freezer for 2-3 months.
Use fresh mozzarella for an authentic flavor. The tomatoes must be fresh and ripe. To defrost, leave it in the fridge overnight or use the microwave.
Italia, Liguria
| Energy (kcal) | 79.79 |
| Carbohydrates (g) | 2.66 |
| of which Sugars (g) | 2.2 |
| Fat (g) | 5.05 |
| of which Saturates (g) | 2.93 |
| Protein (g) | 5.68 |
| Fiber (g) | 1.47 |
| Sale (g) | 0.09 |
