Melanzane alla Parmigiana

Aubergines with Tomato and Mozzarella


Preparation info

  • Serves


    • Difficulty


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Many versions of this classic recipe exist all over the south of Italy, but the principle is always the same: layers of cooked aubergine with a rich tomato sauce, some peppery basil and creamy melting cheese, baked in the oven. It’s a hearty dish, which tastes even better the next day.


  • 3 long aubergines/eggplants, cut into circles
  • 45 ml/3 tbsp extra virgin olive oil, plu


  1. Sprinkle the aubergine with salt and lay in a colander. Put a plate on top and weight it down. Stand the colander in the sink for 1 hour to allow the bitter juices of the aubergines to drain away.

  2. Rinse and pat the aubergine slices dry, then brush them l