Parmigiana di melanzane

Preparation info
  • Serves


    • Difficulty


Appears in
Soho Cooking

By Alastair Little

Published 1999

  • About

A marvellous baked aubergine dish from Naples which featured on virtually every Soho Italian restaurant menu twenty years ago. The only connection with Parma is a small amount of Parmesan used in the assembly, but even this is probably not authentic, in that a local grana (hard cheese) would have been used before Parmesan conquered the world.