Aubergines Cooked in the Style of Parm

Melanzane alla Parmigiana

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

This is not to be confused with the gloriously rich, colourful and sumptuous dish from Campania, in which aubergines mingle with mozzarella, tomato and basil to create an incredible explosion on your tastebuds. This is a dish which is no less exciting but is rather less sensuous, having a more sedate air about it. I like both enormously, and both recipes are included in this collection. This dish is very much easier to make than the Campanian one, which is one of those ‘lots-of-work-but-ver