Name: The Loaded Parmigiana (Parmigiana di Melanzane ‘Rinforzata’)
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: Serves: 6
Cuisine: Italian
Ingredients: 1 sprig of sage (or rosemary), chopped; Salt and black pepper, to taste; 250 g ham, mortadella, or pancetta (or all of them!), cubed; 5 large aubergines; 600 g minced beef; A pinch of salt; 10 basil leaves; 1 small chilli, chopped; 1 large onion, chopped; 300 g Grana Padano, grated; Flour, to dust; 2 eggs; 1 bunch of basil; 1 litre vegetable oil; 20 g butter; 600 g mozzarella; 100 ml dry white wine; 2 tbsp olive oil; 1 clove of garlic, chopped; A splash of milk; 1 kg tinned tomatoes

Preparation info

Serves:
6

Difficulty
Easy
Ready in
2 hr

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

This safe and sound (and delicious) recipe has been unchanged for years – a combo of mozzarella, aubergines, and tomatoes that has proudly waved the Italian flag around the world. On this occasion, believe it or not, it’s my mum twisting the recipe. The tables have turned! She tried to combine the classic parmigiana recipe with lasagna bolognese when she was young and guess what, it was frickin’ delicious, so she’s stuck with it.