Name: Milinciani alla Parmigiana (Timbale of aubergines with Parmesan and tomato)
Yield: Serves 6
Cuisine: Italian
Ingredients: olive oil for frying; 250 g Parmesan, freshly grated; 800 g polpa di pomodoro or chunky passata; salt and pepper; 15 basil leaves; 4–5 basil leaves, torn; 3 eggs, beaten; flour to dust; 3 large meaty aubergines; 1 garlic clove, finely chopped; 5 tbsp olive oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

Many people believe this simple recipe originates front Emilia-Romagna, but it was born in Sicily. It appears in various guises and is often simply called parmigiana di melanzane. Serve as a starter.

Ingredients

3 large meaty aubergines
3 eggs, beaten
salt and pepper
flour to dust

Method

Cut the aubergines into 1 cm slices and immerse in cold water for 1 minute, then drain and pat dry. Season the eggs with salt.

Dust the aubergine, slices with flour and then dip into the beaten egg. Heat a film of olive oil in a large frying pan and fry the aubergine slices until golden on each side. Drain on kitchen paper and set aside. Heat the oven to

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Ingredients

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