New Recipes

Chicken with capers and lemon

Sea Bass Oven Baked

Pasta with Butternut Squash

Beef Stew with Tomatoes

Pasta with Seafood

Pasta with Courgettes-Zucchini Cream

Lasagna with Ricotta

Aubergines Parmigiana

Written on Friday, 9 December 2010 15:23

Aubergines Parmigiana reminds me of summer because this is the season in which my mother always prepares this dish for us.
Nowadays we can find the aubergines all year long so go on and enjoy this delicacy whenever you want!
If you want to make this dish lighter, grill instead of frying the aubergines

Every 4 people:
  • 4 big aubergines
  • sunflower vegetable oil
  • 500g of tomatoes passata
  • extra virgin olive oil
  • onion
  • 4 leaves of basil
  • 250g of mozzarella
  • 125g of grated parmigiano
    reggiano cheese
  • Salt


Cut the aubergines length wise into thin slices of 0.5 cm.
In a frying pan pour abundant sunflower oil and when hot put in it the sliced aubergines. Cook tem both sides and when brown drain them in kitchen paper.
Meanwhile, prepare a sauce with 3 table spoons of olive oil, the half onion, the tomatoes passata, 3 pinches of salt and the basil.
When everything is ready cover the base of a deep baking dish with a layer of tomato sauce, then put a layer of aubergines, cover with slices of mozzarella, tomato sauce again and a sprinkle of parmigiano.
Repeat this layering a couple of times or until all ingredients have been used.
Bake at 180C for 30 minutes.
Serve warm or cold