Parmigiana di melanzane

Layers of sunshine flavours make this easy cheesy dish from Frank Bordoni a sure fire success at supper time
By Gino D'Acampo
Parmigiana di melanzane
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 50 minutes
  • Effort: easy



  • 4 large aubergines
  • 500 ml vegetable oil, for frying
  • 800 g canned chopped tomatoes
  • 2 balls mozzarella, (not buffalo), thinly sliced
  • 300 g parmesan, grated
  • 1 handfuls basil
  • 1 pinches black pepper


1. Using a sharp knife, peel the skin off the aubergines and then cut lengthways, into 1cm thick slices. Sprinkle with salt and leave on a rack for about 30 minutes to drain off any excess moisture. 2. Set the oven to 200C/gas 6. Dry the aubergine with kitchen paper. Heat a little of the oil in a pan and fry the slices, a few at a time, until golden brown. Drain off the excess oil by putting the fried aubergine on a plate lined with kitchen paper.3. Put four tablespoons of the chopped tomatoes in the baking tray, making a bottom layer. Cover with 4 slices of aubergine, then the mozzarella. Scatter over five or six tablespoons of Parmesan. Season with salt and freshly ground black pepper. Repeat these layers again until the ingredients are used up, finishing with a layer of grated Parmesan. 4. Cook for 15 to 20 minutes, until golden and bubbling. Serve with sliced toasted crusty bread.

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