Aubergine parmigiana recipe

aubergine cheese evoo extra virgin olive oil mozzarella parmigiana pruneti strong intensity vegetables


  • 3 medium aubergine
  • 1 garlic clove, sliced
  • 600ml of passata
  • 10 basil leaves
  • 180g of mozzarella cheese, sliced
  • 60g of Parmesan, finely grated
  • vegetable oil, to fry the aubergine
  • 2 tbsp of frantoio extra virgin olive oil by Pruneti
  • Salt, to taste


  • Slice the aubergine lengthways into 1.5cm thick slices and soak them in salty water for 30 minutes. Pat dry then fry the aubergine slices in vegetable oil until golden. Place them in a colander to drain any excess oil
  •  In the meantime, prepare the tomato sauce. Sauté the garlic with the Frantoio extra virgin olive oil by Pruneti for 1 minute, taking care not to burn it or the sauce will taste bitter. Add the passata and basil leaves and season with salt to taste. Cover and cook for 10–15 minutes on low, then set aside
  • Preheat the oven to 180°C/gas mark 4
  • To assemble the parmigiana, put a scoop of tomato sauce at the bottom of an ovenproof dish. Top with a layer of fried aubergine, tomato sauce, grated Parmesan, and sliced mozzarella. Then repeat the layers until you run out of aubergine. Finish the top layer with the tomato sauce and grated Parmesan
FIND ALL THE INGREDIENTS FOR THIS RECIPE AT EGRO', next to Borough Kitchen, Islington Square, 116 Upper St, London N1 1AB, United Kingdom.

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