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Aubergine Parmigiana

This traditional Italian recipe showcases the versatility of eggplant and the harmonious combination of ingredients that make it a beloved staple of Italian cuisine. Prepare to be enchanted by the symphony of flavors as tender layers of succulent eggplant, sun-kissed tomato sauce, and cheese unite in a tantalizing dance on your palate.

Bon appétit!



3 eggplants

2 cans tomato sauce (passata)

Mozzarella di Bufala

Parmesan cheese, grated

Fresh basil leaves

Olive oil

4 cloves of garlic

2 red onions


3 teaspoons of soy sauce

A pinch of sugar

Salt and pepper and chili to taste




Preheat your oven to 190°C

Slice the eggplants approximately 0.6 cm thick. Sprinkle salt on both sides of each slice and let them sit for about 30 minutes to remove excess moisture. Wash off salt and pat dry with kitchen paper. Place in the oven for 20 minutes.

For the tomato sauce fry the garlic and onions in a pan with olive oil. Add the tomato sauce, oregano, soy sauce, chili, sugar, salt and pepper and let it simmer for approximately 20 minutes.

In a baking dish, spread a thin layer of tomato sauce on the bottom. Arrange a layer of eggplant slices on top, followed by a sprinkle of mozzarella and Parmesan cheese. Repeat the layers until all the ingredients are used, ending with a layer of cheese on top.

Bake in the preheated oven for about 25-30 minutes or until the cheese is melted and golden brown.

Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves.

Serve the Parmigiana di Melanzane as a delicious main course or as a side dish. It pairs perfectly with a glass of red wine and a fresh salad. Buon appetito!