Aubergine parmigiana

60 min


60 persons




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An oven-baked aubergine parmigiana served in a tray with extra virgin olive oil


  • * 4 medium aubergines
  • 2 cloves of garlic
  • * 800 g tomatoes
  • * 80 ml Borges extra-virgin olive oil
  • * 150 g grated Parmesan
  • * 1 tbsp chopped fresh oregano
  • * Salt and pepper to taste

Step by step

  1. Step 1

    Wash the aubergines and cut in half lengthways. Arrange on a rack, sprinkle with salt and leave for half an hour. Then wash off any remaining salt and pat dry with kitchen paper.

    Gently fry the cloves of garlic in a frying pan with a dash of extra-virgin olive oil and remove once they have turned golden brown in colour. Add the chopped tomato and lightly fry for about 10 minutes. Add salt and pepper (and a pinch of sugar if necessary). Cook over a low heat for a while and then puree in a blender.

    Pan-fry the aubergines without any oil until lightly toasted.

    Arrange a layer of aubergines on a tray, followed by a layer of tomato and then a layer of Parmesan cheese (or any other cheese that takes your fancy: burrata is to die for!) and repeat to use up the ingredients.

    Finish with a layer of Parmesan cheese, sprinkle with oregano and bake at 180 °C for about 20 minutes.

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